PROPRIEDADES MECÂNICAS DE CEREJAS (Prunus avium L.), CV. AMBRUNÉS, COBERTAS COM EMULSÃO DE CERA DE CARNAÚBA E ZEÍNA

O objetivo deste trabalho foi avaliar as propriedades mecânicas de cerejas (testes de simulação de impactos, punção e compressão da epiderme), usando zeína e emulsão de cera de carnaúba como coberturas comestíveis. Em todos os ensaios executados, os frutos tratados a base de cera de carnaúba (CERAI e CERAP) apresentaram os melhores resultados de resistência mecânica. Os frutos submetidos à cobertura ZEÍNA 500 não evidenciaram ganho de resistência e tiveram seu metabolismo de maturação acelerado, quando comparados com os outros tratamentos. Conclui-se que os frutos tratados com a emulsão de cera de carnaúba, aplicada na forma de imersão, adquiriram maior resistência (firmeza e simulação de impactos) para enfrentar as etapas de beneficiamento e transporte. MECHANICAL PROPERTIES OF CHERRIES (Prunus avium L.), CV. AMBRUNÉS, COVERED WITH CARNAÚBA WAX AND ZEINA EMULSIONS Abstract The objective of this work was to evaluate the cherries mechanical properties (the simulation of impacts, puncture and epidermis compression) by using zeína and an emulsion of carnaúba wax as edible coatings. In all of the attempts performed, the fruits treated with carnaúba wax (CERAI & CERAP) presented the best results of mechanical resistance. These fruits submitted to ZEÍNA 500 coating didnt evidence resistance gain and the ripening metabolism was accelerated, when compared to the other treatments. It was concluded that the fruits treated with the emulsion of carnaúba wax, applied in the immersion form, acquired a bigger resistance to face the phases of manufacture and transportation

Difusión de la humedad y cinética del secado de judías: comparación de la validez del modelo de difusión líquida, incluyendo y excluyendo la pérdida de volumen

El objetivo de este trabajo fue ajustar el modelo de difusión líquida para predecir las pérdidas de volumen de grano en el secado de judía (Phaseolus vulgaris L.). Se recolectaron granos de judía con una humedad del 0,92 y se sometieron a un proceso de secado, bajo condiciones controladas, a diferentes temperaturas entre 25 y 55°C y humedades relativas entre 20 y 75%. El volumen de cada grano, considerado como una esfera, fue obtenido utilizando como diámetro el promedio de las tres diagonales principales durante el proceso del secado. Las pérdidas de volumen de grano se determinaron por la relación entre el contenido de agua inicial y final. A partir de los resultados obtenidos, se concluye que el modelo de difusión representa satisfactoriamente la cinética del secado de la judía, y que tiene en cuenta las pérdidas de volumen del grano. El coeficiente de difusión, con valores comprendidos entre 10,8 × 10(-10) y 67,0 × 10(-10) m(2) s(-1), aumenta con la temperatura. La variación del coeficiente de difusión con la temperatura puede ser descrita por la expresión de Arrhenius, con una energía de activación de 40,08 kJ mol(-1).The aim of this work was to compare the results of the liquid diffusion model with respect to bean (Phaseolus vulgaris L.) drying when taking into account or neglecting grain shrinkage. Bean grains were harvested with a moisture content of 0.92 kg water/kg dry matter and dried at air temperatures of 25-55 degrees C and relative humidities of 20-75%. The volume of each grain, understood as a sphere, was determined several times over the drying process, taking the diameter to be the mean length of the three orthogonal axes. Grain shrinkage was determined by examining the relationships between the volume associated with each moisture content and the initial volume. The results show that the liquid diffusion model describes the drying kinetics of beans satisfactorily, and that grain shrinkage can be ignored. The diffusion coefficient increases with air temperature, with values ranging between 10.8 x 10(-10) and 67.0 x 10(-10) m(2) s(-1). This is described by the Arrhenius equation, with an activation energy of 40.08 kJ mol(-1)

Microwave cooking of ready-to-eat cauliflower: Packaging design and quality parameters evaluation

[SPA] Se ha estudiado la conservación de coliflor mínimamente procesada en un envase apto para la cocción posterior en microondas. Para ello, se ha realizado un diseño del envase, adecuando la permeabilidad del film a las necesidades del producto. Se han realizado dos tratamientos a las muestras, el primero consistía en un tratamiento higienizante y el segundo incluía un tratamiento antioxidante adicional. Los resultados indican un mejor comportamiento de los floretes que únicamente habían recibido el baño desinfectante. Los recuentos de aerobios mesófilos fueron siempre inferiores a 107 UFC/g, y fueron la apariencia y la aparición de sabores extraños las características que determinaron la vida útil de este producto. La cocción al microondas del producto, permitió mantener los niveles de vitamina C próximos a los valores del producto antes de cocinarlo. [ENG] Shelf-life of a ready-to-eat cauliflower in a plastic package that allows a further microwave cooking has been studied. The first part of this work consisted in the design of the packaging, adapting the film permeability to the particular needs of this product. Two different preservation treatments have been applied. The first one consisted in an sanitizing dip and the second one included an additional antioxidant treatment after the sanitation. Results obtained showed a better shelf-life evolution in those cauliflower florets in which only sanitizing treatment has been applied. Aerobic mesophilic counts in all the studied conditions were lower than 107 UFC/g. External appearance and off-flavours have been shown as the limiting factors of cauliflower shelf-life. Microwave cooking of cauliflower in the designed package maintains vitamin C contents of the cooked product at levels similar to those found before cooking.Esta investigación ha sido financiada por el proyecto titulado “Aseguramiento de la calidad en Coliflor en Navarra: caracterización y conservación”, del Departamento de Educación del Gobierno de Navarra

Qualidade pós-colheita de cerejas cv. Ambrunés utilizando coberturas comestíveis Post harvest quality of cherry cv. Ambrunés using edible coatings

Objetivou-se, com o presente trabalho, avaliar a qualidade de cerejas cv. Ambrunés ("picotas"), cobertas com películas comestíveis à base de zeína e cera de carnaúba, aplicadas na forma de imersão e pulverização, e armazenadas em ambiente controlado a 5 ºC &plusmn; 0,5 ºC e umidade relativa de 90 - 95 %. Os parâmetros usados para avaliar a qualidade dos frutos foram: sólidos solúveis totais (SST), acidez total titulável (ATT), perda de peso, relação SST/ATT e deterioração fúngica. Os frutos foram avaliados até o 52º dia de conservação. A emulsão de cera de carnaúba mostrou-se superior em todos os parâmetros, quando comparados com os frutos-testemunha e os cobertos com zeína. A cobertura à base de zeína provocou a aceleração da maturação dos frutos e apresentou deterioração fúngica a partir do 24º dia de armazenamento. Foi observado que a forma de comercialização das cerejas sem o pedúnculo ("picotas") representa maior possibilidade de contaminação fúngica através da área lesionada. A emulsão de cera de carnaúba aplicada na forma de imersão retardou a podridão até o 45º dia de conservação, apresentando-se como o melhor tratamento.<br>The objective of this study was evaluate the quality of cherries cv Ambrunés (cherries perforated) covered with edible coatings based on zeina and carnaúba wax emulsion, appliied in the form of immersion and pulverization and storage in controlled environment with temperature 5 ºC &plusmn; 0,5 ºC and humidity 90 - 95 %. The parameters used to evaluate the quality of the fruits were: soluble solid, titratable acidity, loss of weight, soluble solid relation / titratable total acidity and fungal deterioration. The fruits were evaluated until the 52nd day of conservation. The treatment that used the emulsion carnaúba wax was superior in all of the parameters when compared with the control fruits and the fruits coatings with zeina. The coating based on zeína provoked an acceleration in the ripening of the fruits and presented fungal deterioration since the 24th day storage. It was also noticed that this form of cherries without the peduncle (cherries perforated) commercialization, represents a bigger possibility of fungal contamination trought the injured area. The emulsion of carnaúba wax retarded the deterioration until the 45th day of conservation, showed while the better treatment

Patients with Crohn's disease have longer post-operative in-hospital stay than patients with colon cancer but no difference in complications' rate

BACKGROUNDRight hemicolectomy or ileocecal resection are used to treat benign conditions like Crohn's disease (CD) and malignant ones like colon cancer (CC).AIMTo investigate differences in pre- and peri-operative factors and their impact on post-operative outcome in patients with CC and CD.METHODSThis is a sub-group analysis of the European Society of Coloproctology's prospective, multi-centre snapshot audit. Adult patients with CC and CD undergoing right hemicolectomy or ileocecal resection were included. Primary outcome measure was 30-d post-operative complications. Secondary outcome measures were post-operative length of stay (LOS) at and readmission.RESULTSThree hundred and seventy-five patients with CD and 2,515 patients with CC were included. Patients with CD were younger (median = 37 years for CD and 71 years for CC (P &lt; 0.01), had lower American Society of Anesthesiology score (ASA) grade (P &lt; 0.01) and less comorbidity (P &lt; 0.01), but were more likely to be current smokers (P &lt; 0.01). Patients with CD were more frequently operated on by colorectal surgeons (P &lt; 0.01) and frequently underwent ileocecal resection (P &lt; 0.01) with higher rate of de-functioning/primary stoma construction (P &lt; 0.01). Thirty-day post-operative mortality occurred exclusively in the CC group (66/2515, 2.3%). In multivariate analyses, the risk of post-operative complications was similar in the two groups (OR 0.80, 95%CI: 0.54-1.17; P = 0.25). Patients with CD had a significantly longer LOS (Geometric mean 0.87, 95%CI: 0.79-0.95; P &lt; 0.01). There was no difference in re-admission rates. The audit did not collect data on post-operative enhanced recovery protocols that are implemented in the different participating centers.CONCLUSIONPatients with CD were younger, with lower ASA grade, less comorbidity, operated on by experienced surgeons and underwent less radical resection but had a longer LOS than patients with CC although complication's rate was not different between the two groups

The impact of stapling technique and surgeon specialism on anastomotic failure after right?sided colorectal resection: an international multicentre, prospective audit

Aim There is little evidence to support choice of technique and configuration for stapled anastomoses after right hemicolectomy and ileocaecal resection. This study aimed to determine the relationship between stapling technique and anastomotic failure. Method Any unit performing gastrointestinal surgery was invited to contribute data on consecutive adult patients undergoing right hemicolectomy or ileocolic resection to this prospective, observational, international, multicentre study. Patients undergoing stapled, side?to?side ileocolic anastomoses were identified and multilevel, multivariable logistic regression analyses were performed to explore factors associated with anastomotic leak. Results One thousand three hundred and forty?seven patients were included from 200 centres in 32 countries. The overall anastomotic leak rate was 8.3%. Upon multivariate analysis there was no difference in leak rate with use of a cutting stapler for apical closure compared with a noncutting stapler (8.4% vs 8.0%, OR 0.91, 95% CI 0.54–1.53, P = 0.72). Oversewing of the apical staple line, whether in the cutting group (7.9% vs 9.7%, OR 0.87, 95% CI 0.52–1.46, P = 0.60) or noncutting group (8.9% vs 5.7%, OR 1.40, 95% CI 0.46–4.23, P = 0.55) also conferred no benefit in terms of reducing leak rates. Surgeons reporting to be general surgeons had a significantly higher leak rate than those reporting to be colorectal surgeons (12.1% vs 7.3%, OR 1.65, 95% CI 1.04–2.64, P = 0.04). Conclusion This study did not identify any difference in anastomotic leak rates according to the type of stapling device used to close the apical aspect. In addition, oversewing of the anastomotic staple lines appears to confer no benefit in terms of reducing leak rates. Although general surgeons operated on patients with more high?risk characteristics than colorectal surgeons, a higher leak rate for general surgeons which remained after risk adjustment needs further exploration