Influence Of Secondary Packing On The Freezing Time Of Chiken Meat In Air Blast Freezing Tunnels [influência Da Embalagem Secundária Sobre O Tempo De Congelamento De Carne De Frango Em Túneis De Circulação De Ar Forçada]

Freezing of poultry cuts in continuous convective air blast tunnels is normally performed with the products protected by Low Density Polyethylene (LDPE) as a primary packaging and using Corrugated Cardboard Boxes (CCB) as secondary packaging. The objective of this work was to investigate the influence of these secondary packaging on the freezing of poultry cuts in continuous convective air blast tunnels. The study was performed by replacing CCB with Perforated Metal Boxes (PMB) in order to remove the packaging thermal resistance. The assays, performed in a industrial plant, demonstrated that CCB used commercially for meat freezing have a high heat transfer resistance. Their replacement with PMB can lead to shorter freezing times and spatially homogeneous freezing. Reductions of up to 45% in the freezing times were observed using PMB. The plateau of the temperature curve, related to the freezing time of free water, was significantly reduced using PMB, which is accepted to lead to better product quality after thawing. As the products were protected by the LDPE films as primary packaging, their appearance were not affected. The results presented in this work indicate that replacing CBB with PMB can be an excellent alternative to reduce freezing time and improve freezing homogeneity in industrial air blast tunnels, which could also be applied to other products.28SUPPL.252258(1998) Refrigeration Handbook, Food Storage and Equipment, Food Refrigeration, , ASHRAE - American Society of Heating and Air-Conditioning Engineers, AtlantaBrennan, J.G., (1980) Las Operaciones de la ingenieria de los alimentos, pp. 367-377. , 2 ed. Zaragoza, Espanha: AcribiaLawrie, R.A., (1985) Meat Science, pp. 112-134. , 4 ed. New York: Pergamon PressPardi, M.C., (2001) Ciência, higiene e tecnologia da carne, 1. , 2 ed. Goiânia: UFGResende, J.V., Neves Filho, L.C., Silveira Junior, V., Escoamento de ar através de embalagens de polpa de frutas em caixas comerciais: Efeito sobre os perfis de velocidade em tÚneis de congelamento (2002) Ciência e Tecnologia de Alimentos, 22 (2), pp. 184-191. , maio/agoResende, J.V., Silveira Junior, V., Medidas da condutividade térmica efetiva de modelos de polpas de frutas no estado congelado (2002) Ciência e Tecnologia de Alimentos, 22 (2), pp. 177-183. , maio/agoSantos, C.A., Determination of heat transfer coefficient in cooling-freezing tunnels using experimental time temperature data (2007) Journal of Food Process Engineering, 30 (6), pp. 1-12Silva, J.A., (2000) Tópicos da Tecnologia de Alimentos, pp. 147-159. , São Paulo: Livraria VarelaSingh, R.P., Heldman, D.R., (1977) Introduccion a la ingenieria de los alimentos, , Zaragoza, Espanha: AcribiaVigneault, C., Indirect airflow measurement for horticultural crop package. Part II: Verification of the research tool applicability (2004), pp. 7331-7344. , In: ASAE Annual International MeetingVigneault, C., Castro, L.R., Gautron, G., Effect of open handles on packages during precooling process of horticultural produce (2004), pp. 6901-6908. , In: ASAE Annual International Meetin

NEOTROPICAL XENARTHRANS: a data set of occurrence of xenarthran species in the Neotropics

Xenarthrans – anteaters, sloths, and armadillos – have essential functions for ecosystem maintenance, such as insect control and nutrient cycling, playing key roles as ecosystem engineers. Because of habitat loss and fragmentation, hunting pressure, and conflicts with 24 domestic dogs, these species have been threatened locally, regionally, or even across their full distribution ranges. The Neotropics harbor 21 species of armadillos, ten anteaters, and six sloths. Our dataset includes the families Chlamyphoridae (13), Dasypodidae (7), Myrmecophagidae (3), Bradypodidae (4), and Megalonychidae (2). We have no occurrence data on Dasypus pilosus (Dasypodidae). Regarding Cyclopedidae, until recently, only one species was recognized, but new genetic studies have revealed that the group is represented by seven species. In this data-paper, we compiled a total of 42,528 records of 31 species, represented by occurrence and quantitative data, totaling 24,847 unique georeferenced records. The geographic range is from the south of the USA, Mexico, and Caribbean countries at the northern portion of the Neotropics, to its austral distribution in Argentina, Paraguay, Chile, and Uruguay. Regarding anteaters, Myrmecophaga tridactyla has the most records (n=5,941), and Cyclopes sp. has the fewest (n=240). The armadillo species with the most data is Dasypus novemcinctus (n=11,588), and the least recorded for Calyptophractus retusus (n=33). With regards to sloth species, Bradypus variegatus has the most records (n=962), and Bradypus pygmaeus has the fewest (n=12). Our main objective with Neotropical Xenarthrans is to make occurrence and quantitative data available to facilitate more ecological research, particularly if we integrate the xenarthran data with other datasets of Neotropical Series which will become available very soon (i.e. Neotropical Carnivores, Neotropical Invasive Mammals, and Neotropical Hunters and Dogs). Therefore, studies on trophic cascades, hunting pressure, habitat loss, fragmentation effects, species invasion, and climate change effects will be possible with the Neotropical Xenarthrans dataset

Global perspectives on observing ocean boundary current systems

Ocean boundary current systems are key components of the climate system, are home to highly productive ecosystems, and have numerous societal impacts. Establishment of a global network of boundary current observing systems is a critical part of ongoing development of the Global Ocean Observing System. The characteristics of boundary current systems are reviewed, focusing on scientific and societal motivations for sustained observing. Techniques currently used to observe boundary current systems are reviewed, followed by a census of the current state of boundary current observing systems globally. Next steps in the development of boundary current observing systems are considered, leading to several specific recommendations

Assessing heat treatment of chicken breast cuts by impedance spectroscopy

[EN] The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90?) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80? and the samples were cooked for different times (from 5 to 55min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking-cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors gratefully acknowledge that the experiment reported herein was financially supported by CAPES/Brazil and AGL2010-20539.Schmidt, F.; Fuentes López, A.; Masot Peris, R.; Alcañiz Fillol, M.; Laurindo, J.; Barat Baviera, JM. (2017). Assessing heat treatment of chicken breast cuts by impedance spectroscopy. Food Science and Technology International. 23(2):110-118. https://doi.org/10.1177/1082013216659609S11011823

Innovations in Starch-Based Film Technology

Edible and biodegradable films can offer great potential to enhance food quality, safety and stability. The unique advantages of edible films and coatings may lead to new product developments, such as individual packaging of particulate foods, carriers for different additives, and nutrient supplements (Vermeiren et al., 1999). Composite films can be formulated to combine the advantages of each component. Proteins and polysaccharides provide the supporting matrix and are good barriers to gases, while lipids provide a good barrier to water vapor (Krochta and De Mulder Johnston, 1997). Over the last few years, there has been a renewed interest in biodegradable films and films made from renewable and natural polymers such as starch (Lawton, 1996; Vicentini et al., 2005). Several studies have been done to analyze the properties of starch-based films (Lawton and Fanta, 1994; Lourdin et al., 1995; Arvanitoyannis et al., 1998; Garcia et al., 1998a, 1998b, 2000a, 2000b, 2001; Mali et al., 2002; Vicentini et al., 2005). The use of a biopolymer such as starch can be an interesting solution because this polymer is quite cheap, abundant, biodegradable and edible. Amylose is responsible for the film-forming capacity of the starches. Starches are polymers that naturally occur in a variety of botanical sources such as wheat, corn, potatoes and tapioca or cassava. It is a renewable resource widely available and can be obtained from different by-products of harvesting and raw material industrialization.Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Laurindo, J.B.. Universidade Federal de Santa Catarina; BrasilFil: Romero Bastida, C.A.. Instituto Politécnico Nacional; MéxicoFil: Grossmann, M.V.E.. Universidade Estadual de Londrina; BrasilFil: Martino, Miriam Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Flores, S.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Zamudio Flores, P.B.. Instituto Politécnico Nacional; MéxicoFil: Mali, S.. Universidade Estadual de Londrina; BrasilFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sobral, P.. Universidade de São Paulo; BrasilFil: Famá, L.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Bello Pérez, L.A.. Instituto Politécnico Nacional; MéxicoFil: Yamashita, F.. Universidade Estadual de Londrina; BrasilFil: Beleia, A. del P.. Universidade Estadual de Londrina; Brasi