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M A Rao - One of the best experts on this subject based on the ideXlab platform.

  • Blanch Temperature/Time Effects on Rheological Properties of Applesauce
    Journal of Food Science, 1995
    Co-Authors: A. M. Godfrey Usiak, Malcolm C. Bourne, M A Rao
    Abstract:

    Peeled and cored 'Idared' and 'Rome' apples were blanched in water for 20, 40, and 60 min at 35 degrees, 47 degrees, 59 degrees, 71 degrees, and 83 degrees C prior to making into Applesauce by a conventional process each month from Nov. through March. USDA Consistometer values decreased as blanch temperature increased from 35 degrees to 59 degrees C and increased again from 71 degrees to 83 degrees C. There was little variation in flow behavior index ("n" values). Yield stress increased as blanch temperature increased from 35 degrees to 59 degrees C and decreased from 71 degrees to 83 degrees C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59 degrees to 71 degrees C before making into Applesauce gave substantially thicker sauces than unblanched apples.

  • blanch temperature time effects on rheological properties of Applesauce
    Journal of Food Science, 1995
    Co-Authors: A. M. Godfrey Usiak, Malcolm C. Bourne, M A Rao
    Abstract:

    Peeled and cored 'Idared' and 'Rome' apples were blanched in water for 20, 40, and 60 min at 35 degrees, 47 degrees, 59 degrees, 71 degrees, and 83 degrees C prior to making into Applesauce by a conventional process each month from Nov. through March. USDA Consistometer values decreased as blanch temperature increased from 35 degrees to 59 degrees C and increased again from 71 degrees to 83 degrees C. There was little variation in flow behavior index ("n" values). Yield stress increased as blanch temperature increased from 35 degrees to 59 degrees C and decreased from 71 degrees to 83 degrees C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59 degrees to 71 degrees C before making into Applesauce gave substantially thicker sauces than unblanched apples.

A. M. Godfrey Usiak - One of the best experts on this subject based on the ideXlab platform.

  • Blanch Temperature/Time Effects on Rheological Properties of Applesauce
    Journal of Food Science, 1995
    Co-Authors: A. M. Godfrey Usiak, Malcolm C. Bourne, M A Rao
    Abstract:

    Peeled and cored 'Idared' and 'Rome' apples were blanched in water for 20, 40, and 60 min at 35 degrees, 47 degrees, 59 degrees, 71 degrees, and 83 degrees C prior to making into Applesauce by a conventional process each month from Nov. through March. USDA Consistometer values decreased as blanch temperature increased from 35 degrees to 59 degrees C and increased again from 71 degrees to 83 degrees C. There was little variation in flow behavior index ("n" values). Yield stress increased as blanch temperature increased from 35 degrees to 59 degrees C and decreased from 71 degrees to 83 degrees C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59 degrees to 71 degrees C before making into Applesauce gave substantially thicker sauces than unblanched apples.

  • blanch temperature time effects on rheological properties of Applesauce
    Journal of Food Science, 1995
    Co-Authors: A. M. Godfrey Usiak, Malcolm C. Bourne, M A Rao
    Abstract:

    Peeled and cored 'Idared' and 'Rome' apples were blanched in water for 20, 40, and 60 min at 35 degrees, 47 degrees, 59 degrees, 71 degrees, and 83 degrees C prior to making into Applesauce by a conventional process each month from Nov. through March. USDA Consistometer values decreased as blanch temperature increased from 35 degrees to 59 degrees C and increased again from 71 degrees to 83 degrees C. There was little variation in flow behavior index ("n" values). Yield stress increased as blanch temperature increased from 35 degrees to 59 degrees C and decreased from 71 degrees to 83 degrees C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59 degrees to 71 degrees C before making into Applesauce gave substantially thicker sauces than unblanched apples.

Malcolm C. Bourne - One of the best experts on this subject based on the ideXlab platform.

  • Blanch Temperature/Time Effects on Rheological Properties of Applesauce
    Journal of Food Science, 1995
    Co-Authors: A. M. Godfrey Usiak, Malcolm C. Bourne, M A Rao
    Abstract:

    Peeled and cored 'Idared' and 'Rome' apples were blanched in water for 20, 40, and 60 min at 35 degrees, 47 degrees, 59 degrees, 71 degrees, and 83 degrees C prior to making into Applesauce by a conventional process each month from Nov. through March. USDA Consistometer values decreased as blanch temperature increased from 35 degrees to 59 degrees C and increased again from 71 degrees to 83 degrees C. There was little variation in flow behavior index ("n" values). Yield stress increased as blanch temperature increased from 35 degrees to 59 degrees C and decreased from 71 degrees to 83 degrees C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59 degrees to 71 degrees C before making into Applesauce gave substantially thicker sauces than unblanched apples.

  • blanch temperature time effects on rheological properties of Applesauce
    Journal of Food Science, 1995
    Co-Authors: A. M. Godfrey Usiak, Malcolm C. Bourne, M A Rao
    Abstract:

    Peeled and cored 'Idared' and 'Rome' apples were blanched in water for 20, 40, and 60 min at 35 degrees, 47 degrees, 59 degrees, 71 degrees, and 83 degrees C prior to making into Applesauce by a conventional process each month from Nov. through March. USDA Consistometer values decreased as blanch temperature increased from 35 degrees to 59 degrees C and increased again from 71 degrees to 83 degrees C. There was little variation in flow behavior index ("n" values). Yield stress increased as blanch temperature increased from 35 degrees to 59 degrees C and decreased from 71 degrees to 83 degrees C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59 degrees to 71 degrees C before making into Applesauce gave substantially thicker sauces than unblanched apples.

James C. Cloyd - One of the best experts on this subject based on the ideXlab platform.

  • Clinical utility of topiramate extended-release capsules (USL255): Bioequivalence of USL255 sprinkled and intact capsule in healthy adults and an in vitro evaluation of sprinkle delivery via enteral feeding tubes.
    Epilepsy & behavior : E&B, 2016
    Co-Authors: Annie Clark, John M. Pellock, Mary Holmay, Bob Anders, James C. Cloyd
    Abstract:

    Abstract Objective The objectives of these two studies were to determine if beads from extended-release topiramate capsules sprinkled onto soft food are bioequivalent to the intact capsule and if beads from the capsule can be passed through enteral gastrostomy (G-) and jejunostomy (J-) feeding tubes. Methods Bioequivalence of 200-mg USL255 (Qudexy® XR [topiramate] extended-release capsules) sprinkled onto soft food (Applesauce) versus the intact capsule was evaluated in a phase 1, randomized, single-dose, crossover study (N = 36). Pharmacokinetic evaluations included area under the curve (AUC), maximum plasma concentration (Cmax), time to Cmax (Tmax), and terminal elimination half-life (t1/2). If 90% confidence intervals (CI) of the ratio of geometric least-squares means were between 0.80 and 1.25, AUC and Cmax were considered bioequivalent. In separate in vitro experiments, 100-mg USL255 beads were passed through feeding tubes using gentle syringe pressure to develop a clog-free bead-delivery method. Multiple tube sizes (14- to 18-French [Fr] tubes), dilutions (5 mg/15 mL–25 mg/15 mL), and diluents (deionized water, apple juice, Ketocal, sparkling water) were tested. Results Area under the curve and Cmax for USL255 beads sprinkled onto Applesauce were bioequivalent to the intact capsule (GLSM [90% CI]: AUC0–t 1.01 [0.97–1.04], AUC0–∞ 1.02 [0.98–1.05]; Cmax 1.09 [1.03–1.14]). Median Tmax was 4 h earlier for USL255 sprinkled versus the intact capsule (10 vs 14 h; p = 0.0018), and t1/2 was similar (84 vs 82 h, respectively). In 14-Fr G-tubes, USL255 beads diluted in Ketocal minimized bead clogging versus deionized water. Recovery of USL255 beads diluted in deionized water was nearly 100% in 16-Fr G-, 18-Fr G-, and 18-Fr J-tubes. Significance For patients with difficulty swallowing pills, USL255 sprinkled onto Applesauce offers a useful once-daily option for taking topiramate. USL255 beads were also successfully delivered in vitro through ≥ 14-Fr G- or J-tubes, with tube clogging minimized by portioning the dose and using glidant diluents for smaller tubes.

Farkhondeh Ghaderzadeh - One of the best experts on this subject based on the ideXlab platform.

  • CFD Simulation of UV Disinfection Reactor for Applesauce with a Low UV Absorption Coefficient
    Journal of Chemical and Petroleum Engineering, 2014
    Co-Authors: Seyed Hassan Hashemabadi, Farkhondeh Ghaderzadeh, Fariborz Taghipour
    Abstract:

    In this study, a Computational Fluid Dynamics (CFD) model was developed to evaluate ultraviolet disinfection Applesauce reactor. To simulate UV reactors, three sets of equations, including hydrodynamics, radiation and species mass conservation were solved simultaneously. The Realizable k-e turbulence model and the discrete ordinate method were used to find the UV radiation profile through the reactor. Using the Chick-Watson kinetic model and the Eulerian framework, inactivation of Applesauce microorganisms was simulated in the UV reactor. Simulation results for water disinfection in the UV reactor were evaluated by the reported experimental data. Simulation was extended for non-Newtonian fluid such as Applesauce. Results show that the UV reactor is less effective in eliminating microorganisms from Applesauce than from water because Applesauce has a higher UV absorption rate. In order to achieve higher disinfection of the UV reactor for non-Newtonian fluids with high absorption, this study examined different parameters and makes suggestions for appropriate reactor design. Different designs for disinfection reactor were studied, due to higher UV absorption coefficient of Applesauce, CFD simulations show that the inactivation of microorganisms in Applesauce is less than water, consequently thin film or small radius reactors are appropriate design.

  • CFD Simulation of UV Disinfection Reactor for Applesauce with a Low UV Absorption Coefficient
    2014
    Co-Authors: Seyed Hassan Hashemabadi, Farkhondeh Ghaderzadeh
    Abstract:

    In this study, a Computational Fluid Dynamics (CFD) model was developed to evaluate ultraviolet disinfection Applesauce reactor. To simulate UV reactors, three sets of equations, including hydrodynamics, radiation and species mass conservation were solved simultaneously. The Realizable k- turbulence model and the discrete ordinate method were used to find the UV radiation profile through the reactor. Using the Chick-Watson kinetic model and the Eulerian framework, inactivation of Applesauce microorganisms was simulated in the UV reactor. Simulation results for water disinfection in the UV reactor were evaluated by the reported experimental data. Simulation was extended for non-Newtonian fluid such as Applesauce. Results show that the UV reactor is less effective in eliminating microorganisms from Applesauce than from water because Applesauce has a higher UV absorption rate. In order to achieve higher disinfection of the UV reactor for non-Newtonian fluids with high absorption, this study examined different parameters and makes suggestions for appropriate reactor design. Different designs for disinfection reactor were studied, due to higher UV absorption coefficient of Applesauce, CFD simulations show that the inactivation of microorganisms in Applesauce is less than water, consequently thin film or small radius reactors are appropriate design