32 research outputs found
Modelització de les etapes de secat i cocció d’arròs precuit
[ES] En este trabajo de final de grado se busca optimizar el protocolo de obtención de arroz de tipo
redondo (Senia) precocido. Este proceso consiste en realizar una etapa previa de remojo, seguida
de un secado, para estabilizar el producto y finalmente una cocción que se haría ya a nivel
doméstico y en la que se reduciría el tiempo de preparación. En este estudio, se han considerado
diferentes condiciones de realización de las etapas de remojo (25, 35, 50 y 60 ºC a 2, 4, 6, 8, 10,
20, 30, 45 y 60 minutos) y de secado (40, 50 y 60 ºC, sólo con aire (SAC) o combinado con
microondas (SAC-MW)) modelizando las cinéticas de evolución del contenido de agua en los
granos de arroz en cada caso. Para ello, se ha utilizado el modelo de Peleg para la etapa de remojo
y los modelos de Fick, Midili y Page para la fase de secado. Además, se han registrado las
propiedades ópticas y mecánicas de los granos después del secado.
Los resultados ponen de manifiesto que la fase de remojo tiene un a cinética similar a 35, 50 y 60
ºC, por lo que se seleccionó la temperatura de 35ºC por ser la que menos energía consume. En la
etapa de secado se registró un aumento significativo de la eliminación de agua por el uso del
secado con microondas, sin registrarse muchas variaciones por efecto de la temperatura, por lo
que las condiciones recomendadas para esta etapa son 40ºC y SAC+MW.
Por último, en la etapa de cocción se alcanzó en un minuto la humedad recomendada en el arroz
cocido de forma tradicional (0.46 g agua/g ms), por lo que se consigue una reducción del 94% en
el tiempo de cocción.[EN] In this final degree assignment, the aim is seeking to optimize the protocol for obtaining roundshaped
rice (Senia) precooked. This process consists of carrying out a previous soaking step,
followed by a drying, to stabilize the product and finally a cooking that would be done already at
the domestic level and in which the preparation time would be reduced. Studying different
conditions of completion of the soaking stages (25, 35, 50 and 60 ºC at 2, 4, 6, 8, 10, 20, 30, 45
and 60 minutes) and drying (40, 50 and 60ºC, only with air (SAC) or combined with microwaves
(SAC-MW)), modelling the evolution kinetics of water content in rice grains in each case. For
this, the Peleg model has been used for the soaking stage and the Fick, Midili and Page models
for the drying phase. In addition, the optical and mechanical properties of the grains after drying
have been recorded.
The results show that the soaking phase has a similar kinetic among 35, 50 and 60 ºC, so the
temperature of 35ºC was chosen because it consumes less energy. In the drying stage there was a
significant increase in the elimination of water using microwave drying, without registering many
variations because of temperature, so the recommended conditions for this stage are 40ºC and
SAC + MW.
To conclude, in the cooking stage, the humidity recommended in traditionally cooked rice was
reached in one minute (0.46 g water / g ms), resulting in a reduction of 94% in the cooking time.[CA] En aquest treball de final de grau es busca optimitzar el protocol d'obtenció d'arròs de tipus redó
(Senia) precuit. Aquest procés consisteix a realitzar una etapa prèvia de remull, seguida d'un
assecat, per a estabilitzar el producte i finalment una cocció que es faria ja a nivell domèstic i en
la qual es reduiria el temps de preparació. En aquest estudi, s'han considerat diferents condicions
de realització de les etapes de remull (25, 35, 50 i 60 °C a 2, 4, 6, 8, 10, 20, 30, 45 i 60 minuts) i
d'assecat (40, 50 i 60 °C, només amb aire (SAC) o combinat amb microones (SAC-MW))
modelitzant les cinètiques d'evolució del contingut d'aigua en els grans d'arròs en cada cas. Per a
això, s'ha utilitzat el model de Peleg per a l'etapa de remull i els models de Fick, Midili i Page per
a la fase d'assecat. A més, s'han registrat les propietats òptiques i mecàniques dels grans després
de l'assecat.
Els resultats posen de manifest que la fase de remull té un a cinètica similar a 35, 50 i 60 °C, per
la qual cosa es va seleccionar la temperatura de 35 °C per ser la que menys energia consumix. En
l'etapa d'assecat es va registrar un augment significatiu de l'eliminació d'aigua per l'ús de l'assecat
amb microones, sense registrar-se moltes variacions per efecte de la temperatura, per la qual cosa
les condicions recomanades per a aquesta etapa són 40 °C i SAC+MW.
Finalment, en l'etapa de cocció es va aconseguir en un minut la humitat recomanada en l'arròs cuit
de forma tradicional (0.46 g aigua/g ms), per la qual cosa s'aconsegueix una reducció del 94% en
el temps de cocció.Vendrell Calatayud, M. (2018). Modelització de les etapes de secat i cocció d’arròs precuit. http://hdl.handle.net/10251/106875TFG
Estudio de Diferentes Estrategias en el Almacenamiento Frigorífico Prolongado de tres Variedades de Ciruelo Japones
[ES] El almacenamiento frigorífico prolongado en ciruelo es cada vez una opción más interesante,
no únicamente para desestacionalizar la venta de producto en el mercado doméstico, sino
también para poder acceder a mercados lejanos (ultramar,…), con la menor perdida de calidad
del producto. A tal efecto se planteó un ensayo con tres variedades de ciruelo japonés (Black
Amber, Black Diamond y Black Gold) expuestos a tres tratamientos con objeto de mitigar los
daños que el almacenamiento frigorífico puede provocar (deshidrataciones, gelificación,
decoloración, perdida de firmeza,…). Estas tres variedades se trataron con 1-
Metilciclopropeno, con bolsas de atmosfera modificada y con combinación de ambos
tratamientos. Se midieron diferentes parámetros con objeto de evaluar el comportamiento de
las variedades con los distintos tratamientos, tales como: SST (en ºBrix), Firmeza, pérdida de
peso, emisión de etileno y evaluación de daños por frio, tanto internos (gelificacion), como
externos (pitting, deshidrataciones, perdidas de firmeza,..). El mejor tratamiento que permite
una mayor vida media postcosecha fue dependiente de las variedades. En Black Amber y Black
Gold fue el 1-Metilciclopropeno y en Black Diamond la combinación de ambos tratamientos
dio el mejor resultado de conservación. Estos resultados van a permitir abordar los
almacenamientos frigoríficos, de forma más segura en lo que a conservación de la calidad
comercial se refiere.
:[EN] Prolonged cold storage in plums is becoming a more interesting choice, not only for seasonally
adjusted selling product in the domestic market, but also to access distant markets (overseas,
...), with less loss of product quality.To reach this objective, three varieties of Japanese plum
(Black Amber, Black Diamond and Black Gold) were exposed to three treatments to mitigate
the damage that can cause cold storage (dehydration, gel breakdown, discoloration, loss of
firmness was raised, ...). These three varieties were treated with 1-methylcyclopropene,
modified atmosphere bags and combination of both treatments. Several parameters were
measured to assess the behavior of plum varieties under diffferent conditions, such as SST (in °
Brix), firmness, weight loss, ethylene emission and chilling injury in internal (internal
breakdown) and external (pitting, dehydration, loss of firmness, ..) damages. The best
treatment that allows a better post-harvest life was dependent on the varieties. In Black Gold
and Black Ambar was under 1-Methylcyclopropene and Black Diamond was in the combination
of both treatments. These results will enable address cold storages, more secure way to
commercial quality conservation concerns.[CA] L'emmagatzematge frigorífic perllongat en prunera és cada vegada una opció més interessant,
no únicament per a desestacionalizar la venda de producte en el mercat domèstic, sinó també
per a poder accedir a mercats llunyans (ultramar,…), amb la menor perduda de qualitat del
producte. A aquest efecte es va plantejar un assaig amb tres varietats de prunera japonesa
(Black Amber, Black Diamond i Black Gold) exposats a tres tractaments a fi de mitigar els danys
que l'emmagatzematge frigorífic pot provocar (deshidratacions, gelificació, decoloración,
perduda de fermesa,…). Aquestes tres varietats es varen tractar amb 1-Metilcicloprope, amb
borses de atmosfera modificada i amb combinació de tots dos tractaments. Es van mesurar
diferents paràmetres a fi d'avaluar el comportament de les varietats amb els diferents
tractaments, tals com: SST (en ºBrix), fermesa, pèrdua de pes, emissió d'etilè i avaluació de
danys per fret, tant interns (gelificacio), com a externs (pitting, deshidratacions, perdudes de
fermesa,..). El millor tractament que permet una major vida comercial postcollita va dependre
de les varietats. En Black Amber i Black Gold va ser l'1-Metilcicloprope i en Black Diamond la
combinació de tots dos tractaments va donar el millor resultat de conservació. Aquests resultats van a permetre abordar els emmagatzematges frigorífics, de forma més segura en el
que a conservació de la qualitat comercial es refereix.Vendrell Verdú, M. (2014). Estudio de Diferentes Estrategias en el Almacenamiento Frigorífico Prolongado de tres Variedades de Ciruelo Japones. http://hdl.handle.net/10251/44947.Archivo delegad
Interpretación de los valores de microdureza de la recta de Gahm. Aplicación del método al estudio de la dureza de la hematites y de la cobaltina
The description of how to obtain the experimental data of the hardness at microscopical scale in hematites and cobal- tirie and of the respective equipments used is given. The graphics of the data obtained are exposed according to Gahm, to obtain the best straight line. The conclusions and recomtnendations on doing the research work on the hardness of the minerals, are stablished
Recommended from our members
Storage effect on olive oil phenols: cultivar-specific responses.
INTRODUCTION: Olive oil is a widely recognized and appreciated food commodity, its quality and health benefits can be compromised when the oil goes through oxidative processes that may occur during production and storage. This study aimed to investigate the effects of the olive genotype on polar phenolic content after seven months of storage. METHODS: Oil produced from eight different olive cultivars (Leccino, Leccio del Corno, Moraiolo, Frantoio, Bianchera, Pendolino, Maurino, and Caninese) grown in southern Tuscany, Italy, were subjected to chemical analysis such as free fatty acids, peroxide value, K232 and K268, phenolics and UPLC-DAD at the beginning of the trial (Control) and seven months later (Stored). RESULTS AND CONCLUSIONS: Free fatty acids, peroxide values, K232 and K268, significantly increased, suggesting heightened hydrolysis and oxidation after storage. A cultivar effect was observed, with Leccino, Moraiolo, and Pendolino showing less susceptibility to oxidation (low differences between Control and Stored). In contrast, others (Bianchera and Caninese) are more affected (higher differences between Control and Stored). Phenolics analysis supports this observation, revealing that samples with higher resistance to oxidation exhibit elevated levels of hydroxytyrosol, tyrosol, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid. Principal Component Analysis highlights that Bianchera and Caninese cultivars correlate with rutin, tyrosol, and pinoresinol. As this research delves into the intricate relationship between genotype diversity, phenolic composition, and oxidative stability, a nuanced understanding emerges, shedding light on how different cultivars may present varying compositions and concentrations of phenols, ultimately influencing the oils resistance to the oxidation that occurred during storage
How to speak the same language: key ideas from the forum on Catalan wildfire research
Postprint (published version
Proceso automático para la medida de las reflectancias. 1.- Descripción preliminar
To calculated the physical constant, n, k, from the reflectance measurements in two different media of known refractive indices, it is necessary to apply a stadistic criterion that represents to obtein a great numher of experimental data. The preliniinary description of the method used shows how et is simplified the calculation of the values of n, k, from the experimental data of reflectance
Modelling of the Soaking and Drying Stages for Senia-type Pre-cooked Rice
[EN] Background and objectives The production of precooked rice has mainly been applied to long rice varieties, while japonica varieties are significantly less represented, especially Spanish varieties. The aim of this paper was to model the water mass flow process in precooked round-shaped rice (Bahia-Senia) for the soaking (Peleg model) and drying phases (drying by hot air and by combined hot air and microwaves, Fick, Midili, and Page models). Optical and mechanical properties after drying were recorded. Cooking tests were also performed.
Findings The results show that optimum soaking process was achieved at 35 degrees C during 20 min. For the drying stage, water loss increases using microwave energy at 2.45 GHz and no variations with air temperature were registered. Thus, the optimal drying conditions were achieved at 40 degrees C combined with microwave during 42 min.
Conclusions Precooked round rice processing conditions have been established. This treatment would reduce the final cooking time (96 oC) for the user by 94%, which implies that in only 3 min, the precooked rice would reach the same level of moisture as the control rice after 20 min of cooking.
Significance and novelty These findings can be used by food industry in selecting the proper soaking and drying conditions that favors the production of precooked round-shaped rice.The authors thank the Universitat Politecnica de Valencia for the facilities to perform this research and the MINECO for Diego Alcaniz's grantVendrell Calatayud, M.; Alcañiz Cosín, D.; De Los Reyes Cánovas, R.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2021). Modelling of the Soaking and Drying Stages for Senia-type Pre-cooked Rice. Cereal Chemistry. 98(3):814-823. https://doi.org/10.1002/cche.10425S81482398
Influencia del momento de recolección en el potencial de conservación del caqui “Rojo brillante”
Los frutos de caqui ‘Rojo Brillante’ destinados a un almacenamiento prolongado son aquellos que han sido tratados en precosecha con ácido giberélico, lo que permite recolectarlos entre noviembre y diciembre con elevada firmeza y tras la cosecha, se someten a un tratamiento con 1-MCP. Sin embargo, la experiencia práctica indica que el comportamiento del fruto durante su almacenamiento en frío es altamente dependiente del momento de la cosecha. Para explicar a qué se deben estas diferencias, en este trabajo se estudiaron los cambios fisicoquímicos y microestructurales que ocurren en la fruta a lo largo de cinco semanas de cosecha comercial, de noviembre a diciembre
Extending Rucio with modern cloud storage support
Rucio is a software framework designed to facilitate scientific collaborations in efficiently organising, managing, and accessing extensive volumes of data through customizable policies. The framework enables data distribution across globally distributed locations and heterogeneous data centres, integrating various storage and network technologies into a unified federated entity. Rucio offers advanced features like distributed data recovery and adaptive replication, and it exhibits high scalability, modularity, and extensibility.
Originally developed to meet the requirements of the high-energy physics experiment ATLAS, Rucio has been continuously expanded to support LHC experiments and diverse scientific communities. Recent R&D projects within these communities have evaluated the integration of both private and commercially-provided cloud storage systems, leading to the development of additional functionalities for seamless integration within Rucio. Furthermore, the underlying systems, FTS and GFAL/Davix, have been extended to cater to specific use cases.
This contribution focuses on the technical aspects of this work, particularly the challenges encountered in building a generic interface for self-hosted cloud storage, such as MinIO or CEPH S3 Gateway, and established providers like Google Cloud Storage and Amazon Simple Storage Service. Additionally, the integration of decentralised clouds like SEAL is explored. Key aspects, including authentication and authorisation, direct and remote access, throughput and cost estimation, are highlighted, along with shared experiences in daily operations