Dermatofibrosarcoma protuberans en el dorso del pie: a propósito de un caso

El dermatofibrosarcoma protuberans es un tumor de partes blandas poco frecuente, de etiología desconocida y crecimiento lento. Con una incidencia de metástasis inferior al 5%, presenta una tasa de recidivas superiores al 30%. Presentamos el caso de un dermatofibrosarcoma protuberans en el dorso del pie que requirió una amplia resección del tumor y la posterior cobertura mediante colgajo pediculado libre anterolateral de muslo. El paciente se encuentra tras 4 años libre de enfermedad completamente incorporado a su actividades previasDermatofibrosarcoma protuberans is a rare tumor of soft tissue of unknown etiology and slow growth. With a lower incidence of metastasis than 5%, it has a recurrence rate more than 30% of cases. We present the case of dermatofibrosarcoma protuberans on the dorsum foot which required a wide resection of the tumor and subsequent coverage by free pedicled anterolateral thigh flap. The patient is free of illness after four years and is fully incorporated into their previous activitie

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 ºC, 20 ºC and 35 ºC in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F0) and lightness (L*) values and a decrease of softness/pastiness (Y2 and Y90) and redness (a*) values at any processing temperatures. However, the increase of F0 and L* values was more pronounced in non–pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35ºC) reduced the intensity of pastiness. However, texture of hams with non-pasty texture might be negatively affected. Therefore, the optimal temperature of HP processing depends on the textural characteristics of dry-cured hams.info:eu-repo/semantics/acceptedVersio

Arcillas industriales en Aragón.

Se realiza un primer intento de tipificación, con fines industriales, de las principales formaciones arcillosas de Aragón. Se estudian las unidades más importantes de la Depresión del Ebro (Formaciones Sariñena, Longares y Series de Transición de Tarazana), de la Cordillera Ibérica (Keuper, Facies Weald y Formaciones Lignitos de Escucha y Arenas de Utrillas), los terciarios de las Depresiones Interiores (Depresiones de Calatayud y Alfambra-Teruel) y el Mioceno de la Depresión de Almazán. El mayor desarrollo lo adquieren las arcillas comunes (fundamentalmente ilíticasl. potencialmente utilizables como materiales de construcción y en alfarería. Aparecen concentraciones Importantes de arcillas especiales (sepiolita en el área de Mara y paligorskita en el área de Bordalba). En la Cordillera Ibérica destacan las arcillas caoliníferas

New television platforms in Spain and their influence on the market

The acquisition of the Cuatro and La sexta television networks by Telecinco and Antena 3, respectively, has configured a new audiovisual landscape in Spain. The two new media platforms, now known as Mediaset España and Atresmedia, have accumulated considerable power in the free-to-air television market in terms of revenue, audience configuration and advertising sales figures. The objective of this article is to analyse the causes of these mergers, their influence on the Spanish television market, and to establish whether they put at risk -in terms of “relevant markets”- the survival of other players. Method. The study is based on the principles of the political economy of communication, which provides an integrated theoretical framework focused on media ownership and concentration. Results and conclusions. The overall conclusion is that, since 2010, when the first concentration deal was closed, the conditions of competition of the Spanish audiovisual market have been modified.Depto. de Periodismo y Comunicación GlobalFac. de Ciencias de la InformaciónTRUEpu

Model-based investigation into atmospheric freeze drying assisted by power ultrasound

Atmospheric freeze drying consists of a convective drying process using air at a temperature below the freezing point of the processed product, and with a very low relative humidity content. This paper focuses on the use of a simple one-dimensional model considering moving boundary vapor diffusion to describe the ultrasonic assisted atmospheric freeze-drying of foodstuffs. The case study is the drying of apple cubes (8.8 mm) at different air velocities (1, 2, 4 and 6 m/s), temperatures ( 5, 10 and 15 C), without and with (25, 50 and 75 W) power ultrasound application. By fitting the proposed diffusion model to the experimental drying kinetics, the effective diffusivity of water vapor in the dried product was estimated. The model was successfully validated by drying apple samples of different size and geometry (cubes and cylinders). Finally, a 23 factorial design of experiments revealed that the most relevant operating parameter affecting the drying time was the applied ultrasound power level.The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO) and of the European Regional Development Fund (ERDF) through the project DPI2012-37466-CO3-03, the FPI fellowship (BES-2010-033460) and the EEBB-I-14-08572 fellowship granted to J.V. Santacatalina for a short stay at Politecnico di Torino.Santacatalina Bonet, JV.; Fissore, D.; Cárcel Carrión, JA.; Mulet Pons, A.; García Pérez, JV. (2015). Model-based investigation into atmospheric freeze drying assisted by power ultrasound. Journal of Food Engineering. 151:7-15. https://doi.org/10.1016/j.jfoodeng.2014.11.013S71515

Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential

[EN] Low-temperature air drying represents an alternative means to hot air drying of better retaining the sensory, nutritional and functional properties of foods. However, reducing the air temperature to figures below the product s freezing point involves low drying rates, which largely places constraints on any further industrial application. The main aim of this work was to evaluate the feasibility of using power ultrasound to improve the low-temperature drying of apple, considering not only the kinetic effects but also the influence on the antioxidant potential of the dried apple. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8 mm side) were dried (2 m/s and a relative humidity of under 10%) at low temperatures ( 10, 5, 0, 5 and 10 C) with (20.5 kW/m3) and without ultrasound application. The drying kinetics were modeled by considering the diffusion theory, negligible shrinkage and cubic geometry. In the dried apple, total phenolic and flavonoid contents and antioxidant capacity were measured. The application of power ultrasound sped up the drying kinetics at every temperature tested, achieving drying time reductions of up to 77%, which was linked to the improvement in diffusion and convective mass transport. In overall terms, ultrasound application involved a greater degradation of polyphenol and flavonoid contents and a reduction of the antioxidant capacity, which was related to the cell disruption caused by the mechanical stress of acoustic waves.The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO), the European Union (FEDER) and the Generalitat Valenciana (from the projects DPI2012-37466-CO3-03, DPI2012-37466-CO3-02, PROMETEO/2010/062 and the FPI fellowship granted to J.V. Santacatalina).Santacatalina Bonet, JV.; Rogríguez, Ó.; Simal, S.; Cárcel Carrión, JA.; Mulet Pons, A.; García Pérez, JV. (2014). Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential. Journal of Food Engineering. 138:35-44. https://doi.org/10.1016/j.jfoodeng.2014.04.003S354413

Influence of the ultrasonic power applied on freeze drying kinetics

© 2015 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under responsibility of the Scientific Committee of ICU 2015[EN] The atmospheric freeze drying (AFD) constitutes an interesting alternative to vacuum freeze drying providing products with similar quality at lowest cost. However, the long process time needed represent an important drawback. In this sense, the application of high intensity ultrasound can enhance heat and mass transfer and intensify the operation. In hot air drying operation, the ultrasonic effects are dependent on the process variables such as air velocity, internal sample structure or ultrasonic power applied. However, in AFD processes, the internal structure of material or the air velocity has not significant influence on the magnitude of ultrasonic effects. The aim of this work was to determine the influence on drying kinetics of the ultrasonic power applied during the AFD of apple. For that purpose, AFD experiments (-10ºC, 2 m/s and 15% relative humidity) of apple slabs (cv. Granny Smith, 30 x 30 x 10 mm) were carried out with ultrasound application (21 kHz) at different power levels (0, 10.3, 20.5 and 30.8 kW/m3). The drying kinetics was obtained from the initial moisture content and the weight evolution of samples during drying. Experimental results showed a significant (p<0.05) influence of the ultrasound application on drying. Thus, drying time was shorter as higher the ultrasonic power applied. From modeling, it was observed that the effective diffusion coefficient identified was 4.8 times higher when ultrasound was applied at the lowest power tested (10.3 kW/m3) that illustrated the high intensification potential of ultrasound application in the AFD.The authors acknowledge the financial support of the Spanish Ministerio de Economía y Competitividad (MINECO) and the European Regional Development Fund (ERDF) from the project DPI2012-37466-CO3-03 and Generalitat Valenciana from the project PROMETEOII/2014/005.Brines, C.; Mulet Pons, A.; García Pérez, JV.; Riera, E.; Cárcel Carrión, JA. (2015). Influence of the ultrasonic power applied on freeze drying kinetics. Physics Procedia. 70:850-853. https://doi.org/10.1016/j.phpro.2015.08.174S8508537

Malformaciones venosas orofaciales de bajo flujo: esclerosis endoluminal con láser de diodo

ResumenIntroducciónLas anomalías vasculares son procesos frecuentes que se localizan en más del 50% de los casos en la región de la cabeza y el cuello. Las técnicas clásicas de tratamiento, tales como la cirugía y la esclerosis química, han dado paso a modernas técnicas menos invasivas, tales como el láser Nd:YAG. Por otra parte, se ha utilizado con éxito el láser de diodo (980 nm) para el tratamiento de varices mediante esclerosis endoluminal. Nuestra propuesta es la utilización del láser de diodo (λ 980 nm) para provocar una esclerosis por fotocoagulación intralesional de las malformaciones venosas de bajo flujo dada la capacidad de este láser de ser transmitido por fibra óptica.ObjetivoExponer nuestros resultados en el tratamiento de malformaciones venosas de bajo flujo (MVBF) orofaciales mediante la terapéutica de esclerosis endoluminal con láser de diodo.Material y métodosRevisamos 84 pacientes que presentaban MVBF orofaciales tratados con láser de diodo. Describimos la técnica de realización y se muestran los resultados postoperatorios a corto plazo.ResultadosTras un periodo de seguimiento no inferior a 12 meses se constató curación en el 95,24% aplicando una o dos sesiones y solamente en 4 casos se objetivó recidiva. Concluimos que la técnica de esclerosis endoluminal con láser de diodo de MVBF en el área orofacial se constituye como una nueva técnica de tratamiento, mínimamente invasiva, ambulatoria, y que permite la resolución de los casos sin tener que recurrir a cirugías más agresivas y con excelentes resultados funcionales y estéticos.AbstractBackgroundVascular anomalies are common processes that involve the head and neck region in more than 50% of the cases. Traditional treatment options such as surgery and chemical sclerosis have given way to modern less-invasive techniques, including Nd:YAG laser treatment. On the other hand, 980 nm laser diode has been successfully used for the endovenous sclerosis of varicose veins. Our proposal is the usage of diode laser (λ = 980 nm) to induce the sclerosis of low-flow venous malformations by intralesional photocoagulation, given this laser's ability to deliver the beam via a fiber optic cable.ObjectiveTo report our results in the treatment of orofacial low-flow venous malformations (LFVM) with diode laser endovenous sclerosis (DLES).Material and methods: The clinical records from 84 patients presenting with orofacial LFVM treated with DLES were collected. The technique used and short-term postoperative results were revised.ResultsAfter a follow-up period of at least 12 months after one or two DLES sessions, healing was observed in 95.24% of the cases. Only 4 cases showed relapse.ConclusionsThe DLES technique is a new therapeutic option for the treatment of orofacial LFVM, is minimally-invasive, allows an outpatient setting and achieves excellent functional and esthetic results avoiding more aggressive procedures

Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products

Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing the salting process of pork meat products was evaluated. The ultrasonic velocity (V) and time of flight (TF) were measured by through-transmission and pulse-echo methods, respectively, in salted meat products. Salting involved an increase of the V in meat muscles and a decrease of the time of flight in whole hams. Measuring the V before and after salting, the salt content could be estimated. Moreover, online monitoring of the salting process by computing the TF could be considered a reliable tool for quality control purposesGarcía Pérez, JV.; Prados Pedraza, MD.; Martínez-Escrivá, G.; González, R.; Mulet Pons, A.; Benedito Fort, JJ. (2015). Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products. Physics Procedia. 70:837-840. doi:10.1016/j.phpro.2015.08.171S8378407

Improvement of convective drying of carrot by applying power ultrasound. Influence of mass load density

[EN] Power ultrasound is considered to be a novel and promising technology with which to improve heat and mass transfer phenomena in drying processes. The aim of this work was to contribute to the knowledge of ultrasound application to air drying by addressing the influence of mass load density on the ultrasonically assisted air drying of carrot. Drying kinetics of carrot cubes were carried out (in triplicate) with or without power ultrasound application (75 W, 21.7 kHz) at 40 C, 1 m/s, and several mass load densities: 12, 24, 36, 42, 48, 60, 72, 84, 96, 108, and 120 kg/m3 . The experimental results showed a significant (p < 0.05) influence of both factors, mass load density and power ultrasound application, on drying kinetics. As expected, the increase of mass load density did not affect the effective moisture diffusivity (De, m2 /s) but produced a reduction of the mass transfer coefficient (k, kg water/m2 /s). This was explained by considering perturbations in the air flow through the drying chamber thus creating preferential pathways and, as a consequence, increasing external mass transfer resistance. On the other hand, it was found that the power ultrasound application increased the mass transfer coefficient and the effective moisture diffusivity regardless of the mass load density used. However, the influence of power ultrasound was not significant at the highest mass load densities tested (108 and 120 kg/m3 ), which may be explained from the high ratio (acoustic energy/sample mass) found under those experimental conditions. Therefore, the application of ultrasound was considered as a useful technology with which to improve the convective drying, although its effects may be reduced at high mass load densities.The authors acknowledge the financial support of the Spanish Ministry of Science and Technology (DPI2009-14549-C04-04) and the Universidad Politecnica de Valencia (PAID-06-08-3180).Cárcel Carrión, JA.; García Pérez, JV.; Riera, E.; Mulet Pons, A. (2011). Improvement of convective drying of carrot by applying power ultrasound. Influence of mass load density. Drying Technology. 29(2):174-182. https://doi.org/10.1080/07373937.2010.483032S17418229