Modified Atmosphere
Mostrando 13-24 de 141 artigos, teses e dissertações.
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13. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
Abstract The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/5
Braz. J. Microbiol.. Publicado em: 2018-09
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14. Preparation and Ablation Performance of Lightweight Phenolic Composite Material under Oxyacetylene Torch Environment
ABSTRACT The present study investigates the influence of fiber content on thermal properties of short silica fiber (SSF) reinforced modified resole resin (MRR) composites. For this purpose, different SSF loading composites were prepared: 40, 55, and 65 wt.%. The ablation resistance related to mass loss parameters was quantified by testing under an oxyacetyle
J. Aerosp. Technol. Manag.. Publicado em: 21/06/2018
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15. Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis)
ABSTRACT This paper describes a study on the determination of sensory quality of chicken breast muscles packaged with a PVC overwrap and under high-oxygen modified atmosphere (MAP: 75% O2 and 25% CO2), and stored in the display case (exposure to light and temperature fluctuations). For a more complete characterization of the raw material, the volume of drip
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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16. Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava
Abstract Guava is very delicate and alluring fruit which is being ignored since very long time despite of highly nutritious fruit and rich source of Vitamin C. It contains Vitamin C 2-3 times more than orange. Naturally the guava fruit is enriched with vitamin C and polyphenoles. Guavas fruits after harvesting were dunked in solutions of CaCl2 (1, 2 and 3%)
Food Sci. Technol. Publicado em: 19/10/2017
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17. Morphological Characterization of Tungsten Trioxide Nanopowders Synthesized by Sol-Gel Modified Pechini's Method
Sol-gel modified Pechini's method was used to prepare WO3 nanopowders using dicarboxylic acid and polyethylene glycol as the chelating agent and polymeric source, respectively. WO3 powders were first prepared by calcination of resin precursor at 550ºC under various initial concentrations of metal ion (12.5-50 mmol), acid (125-500 mmol), a complexing agent (
Mat. Res.. Publicado em: 28/09/2017
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18. Using Gold Nanoparticles as Passive Sampler for Indoor Monitoring of Gaseous Elemental Mercury
This study reports a functional passive sampler for monitoring gaseous elemental mercury (GEM). The material consists of gold nanoparticles (AuNP) deposited forming a film on thiol-modified glass slides. AuNP colloid was synthesized using sodium citrate, resulting in a size of 24.2 ± 0.8 nm, as determined by transmission electron microscopy analysis. For th
J. Braz. Chem. Soc.. Publicado em: 2017-07
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19. SYNTHESIS OF CUMENE BY TRANSALKYLATION OVER MODIFIED BETA ZEOLITE: A KINETIC STUDY
Abstract In the present study, transalkylation of 1,4-diispropylbenzene (DIPB) with benzene in the presence of modified beta zeolite was performed to produce cumene in a fixed bed reactor. Beta zeolite was exchanged with cerium in order to modify its catalytic activity. Activity of the modified catalyst was evaluated in the range of temperature 493K-593K, sp
Braz. J. Chem. Eng.. Publicado em: 2016-12
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20. Few Layer Reduced Graphene Oxide: Evaluation of the Best Experimental Conditions for Easy Production
This work aimed to produce graphene oxide with few graphene layers, a low number of defects, good conductivity and reasonable amount of oxygen, adequate for use as filler in polymeric composites. Two starting materials were evaluated: expanded graphite and graphite flakes. The method of oxidation used was the Staudenmaier one, which was tested over different
Mat. Res.. Publicado em: 24/11/2016
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21. The effect of different concentrations of pre-harvest gibberellic acid on the quality and durability of ‘Obilnaja’ and ‘Black Star’ plum varieties
Abstract The research work aimed at investigating the effect of pre-harvest gibberellic acid (GA3) treatment on the quality of ‘Obilnaja’ and ‘Black Star’ Japanese plum varieties. GA3 was sprayed onto the trees during the fruit color break at 0, 25, 50, 75, and 100 ppm concentrations. After pre-cooling, the plums were placed in modified atmosphere pa
Food Sci. Technol. Publicado em: 20/05/2016
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22. Low doses of gamma radiation in the management of postharvest
Lasiodiplodia theobromae in mangosThe postharvest life of mango is limited by the development of pathogens, especially fungi that cause rot, among which stands out the
Lasiodiplodia theobromae . Several control methods have been employed to minimize the damages caused by this fungus, chemical control can leave residues to man and nature; physical control by the use of gammBraz. J. Microbiol.. Publicado em: 21/07/2015
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23. Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activ
Braz. J. Microbiol.. Publicado em: 2015-06
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24. Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments
Stability of minimally processed radicchio (Cichorium intybus L.) was evaluated under modified atmosphere (2% O2, 5% CO2, and 93% N2) on 3, 5, 7 and 10 days of storage at 5°C. The samples were hygienized in sodium hypochlorite or hydrogen peroxide solutions to identify the most effective sanitizing solution to remove microorganisms. Microbiological analysis
Food Sci. Technol. Publicado em: 2014-09