Precooling Parameters Of 'roxo De Valinhos' Figs (ficus Carica L.) Packed In A Carton Box

Introduction. Figs of the variety 'Roxo de Valinhos' are currently cooled in a cold room at a temperature between (1 and 3)°C, and it is unknown how long it takes to cool the fruits to that temperature. The work was based on the need to determine the parameters of forced-air precooling of figs packed in a carton box used for exportation and commercialization in São Paulo State, Brazil. Materials and methods. The fruits were harvested at the harvest rami stage (3/4 of maturity) and at size "type 8", corresponding to eight fruits per box, making up a total of 24 fruits per package. Forty-eight packages were utilized, 24 on each side to form a Californian tunnel. The airflow was 2.8 L·s-1 per kg of product, with an average velocity of the air of 2.0 m·s-1. The initial interior temperature of the fruits was 20°C and the final temperature was 1°C. The evolution of the fig interior temperature was registered. Results. The cooling curve was drawn and the exponential analytical model to predict the precooling parameters was made based on the experimental data. The cooling curve of fig showed a typical behavior; the average fruit temperature during precooling presented a rapid fall at the beginning of the cooling, and slowly declined when it was close to the final temperature. Conclusion. The cooling time was 110 min, the cooling coefficient was 0.0344 min-1, the Biot number was 1.3 and the convective heat transference coefficient was 23.8°C·W -1·m-2. © 2006 Cirad/EDP Sciences All rights reserved.616401406Turk, R., Effects of harvest time and pre-cooling on fruit quality and cold storage of Ficus carica L. cv. 'Bursa syahjiu (1989) Acta Hortic, 258, pp. 279-285Dincer, I., Thermal cooling data for figs exposed to air cooling (1995) Int. Commun. Heat Mass Transf, 22, pp. 559-566Dincer, I., Transient heat transfer analysis in air cooling of individual spherical products (1995) J. Food Eng, 26, pp. 453-467Leal P.A.M., Cortez L.A.B., Métodos de préresfriamento de frutas e hortalizas, in: II Curso Atual. Tecnol. Resfr. Frut. Hortal., Fac. Eng. Agríc. (UNICAMP), Campinas-SP, Brazil, 1998, pp. 81-91Talbot, M.T., Chau, K.V., (1991) Precooling strawberries, p. 942. , Inst. Food Agric. Sci, Univ. Fla, Circ, USAFraser H.W., Forced-air cooling of fresh Ontario fruits and vegetables, Minist. Agric. Food., Toronto, Ontario, 1991Chau K.V., Mathematical modelling of postharvest processes, Grupo Tecnol. Pós-Colheita, Univ. Estadual Campinas, Fac. Eng. Agríc., Campinas-SP, Brazil, 2001Dussán-Sarria S., Honório S.L., Condutividade e difusividade térmica do figo (Ficus carica L.) 'Roxo de Valinhos', Rev. Bras. de Eng. Agríc. 24 (2004) 185-194Mohsenin, N.N., (1980) Thermal properties of foods and agricultural materials, Gordon Breach Sci, pp. 198-224. , Publ, New York, USAGoyette, B., Vigneault, C., Panneton, B., Raghavan, G.S.V., Method to evaluate temperature at the surface of horticultural crops (1997) Can. Agric. Eng, 38, pp. 292-295(1998) Methods of precooling fruits, vegetables and ornamentals, Am, pp. 14.1-14.10. , Soc. Heat. Refrig. Air-Cond. Eng, ASHRAE, Refrigeration handbook Inc, Atlanta, Georgia, USA, AnonTeruel M.B., Estudo teórico - experimental do resfriamento de laranja e banana com ar forçado, Univ. Estadual Campinas, Fac. Eng. Mec.,Thesis, Campinas, Brazil, 2000, 300 pDincer, I., Cooling parameters and film conductances of spherical products cooled in an airflow (1995) Appl. Energy, 50, pp. 269-280Dincer, I., Simplified solution for temperature distributions of spherical and cylindrical products during rapid air cooling (1995) Energy Convers. Manag, 36, pp. 1175-1184Baird, C.D., Gaffney, J.J., Talbot, M.T., Design criteria for efficient and cost effective forced-air cooling systems for fruits and vegetables (1988) ASHRAE Trans, 94, pp. 1434-145

Bioconversion of polyphenols and organic acids by gut microbiota of predigested Hibiscus sabdariffa L. calyces and Agave (A. tequilana Weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon

The present work aimed at understanding gut microbiota bioconversion of phenolic compounds (PC) and organic acids in predigested Hibiscus sabdariffa (Hb) calyces and the mixture of Hb and Agave (Agave tequilana Weber) fructans (AF). With this purpose, dried Hb and Hb/AF were predigested with enzymatic treatment, and then fermented in a dynamic in vitro model of the human colon (TIM-2). After HPLC-ESI-QToF-MS analysis of samples taken at 0, 24, 48 and 72 h of fermentation, it was observed that hydroxycinnamic acids, flavanols, flavonols, and anthocyanins were mainly transformed into derivatives of hydroxyphenylpropionic, hydroxyphenylacetic and hydroxybenzoic acids. Moreover, organic acids, such as hydroxycitric and hibiscus acids, were formed along with unidentified lactones and reduced compounds. Interestingly, no differences were observed between microbial-derived metabolites formed after the fermentation of Hb and Hb/AF. In conclusion, colonic fermentation of polyphenol-rich Hb yields a wide range of microbial phenolic metabolites with potential effects on health.RMB and SGSA acknowledge to Science and Technology for Development Program (CYTED) through the Ibero-American Network of Underutilized Autonomous Foods (ALSUB-CYTED, 118RT0543). SGSA acknowledges CONACYT-Mexico for the sabbatical grant 260935. The Spanish Ministry of Science, Innovation and Universities (Project AGL2015-69986-R) is also acknowledged. This research has been made possible with the support of the Dutch Province of Limburg.Peer reviewe

Estudio neuropsicológico del temperamento y su relación con los desórdenes de atención asociados en niños de 7 y 8 años

The aim of the present investigation is to identify the mechanisms of deformation of the affective - emotive system and his relation with the disorders of attention in children between the ages from 6 to 7 years of age, the instruments used were::SNT designed by Sarria 2010 and Faces Test : Yale, 2006, and the protocol of evaluation of control of the healthy child registered by the specialists pediatricians of HNERM at different stages of the children. The method used was descriptive correlational of the affective - emotive system and his relation with the disorders of attention . He arrived at the following conclusions: 1.The mother child interaction in the first stage of life has significant influence on the formation of emotional affective system and this determined a posteriori indices of attention deficit 2.There is a direct correlation between positive emotional development and optimal level of selective attention. 3.There is a direct correlation between unfavorable emotional development and deficient level of selective attention.El objetivo es identificar mecanismos de deformación del sistema afectivo-emotivo y su relación con los trastornos de atención en niños de 7 a 8 años, utilizando el SNT¨de Sarria, C.2010 : y Test de Caras : Yale, 2006; a fin de medir los desordenes atentivos, y el protocolo de evaluación de control del niño sano registrado por Pediatras del HNERM, realizándo un diseño Mixto : descriptivo correlacional de los procesos afectivo-emotivos y los déficits de atención asociados. Para el análisis de datos se utilizo el SPSS Versión 17, demostrando lo siguiente: 1.-La interacción madre-hijo en la primera etapa de vida ejerce influencia significativa sobre la formación o deformación del sistema afectivo-emotivo y ello podría determinar a posteriori índices de Déficit atencional. 2.- Existe correlación directa entre favorable desarrollo afectivo y óptimo nivel de atención selectiva, posterior. 3.- Existe correlación directa entre desfavorable desarrollo afectivo y deficiente nivel de atención selectiva, posterior

Alginate inhibits iron absorption from ferrous gluconate in a randomized controlled trial and reduces iron uptake into Caco-2 cells

Previous in vitro results indicated that alginate beads might be a useful vehicle for food iron fortification. A human study was undertaken to test the hypothesis that alginate enhances iron absorption. A randomised, single blinded, cross-over trial was carried out in which iron absorption was measured from serum iron appearance after a test meal. Overnight-fasted volunteers (n=15) were given a test meal of 200g cola-flavoured jelly plus 21 mg iron as ferrous gluconate, either in alginate beads mixed into the jelly or in a capsule. Iron absorption was lower from the alginate beads than from ferrous gluconate (8.5% and 12.6% respectively, p=0.003). Sub-group B (n=9) consumed the test meals together with 600 mg calcium to determine whether alginate modified the inhibitory effect of calcium. Calcium reduced iron absorption from ferrous gluconate by 51%, from 11.5% to 5.6% (p=0.014), and from alginate beads by 37%, from 8.3% to 5.2% (p=0.009). In vitro studies using Caco-2 cells were designed to explore the reasons for the difference between the previous in vitro findings and the human study; confirmed the inhibitory effect of alginate. Beads similar to those used in the human study were subjected to simulated gastrointestinal digestion, with and without cola jelly, and the digestate applied to Caco-2 cells. Both alginate and cola jelly significantly reduced iron uptake into the cells, by 34% (p=0.009) and 35% (p=0.003) respectively. The combination of cola jelly and calcium produced a very low ferritin response, 16.5% (p<0.001) of that observed with ferrous gluconate alone. The results of these studies demonstrate that alginate beads are not a useful delivery system for soluble salts of iron for the purpose of food fortification