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Mercedes Gallego - One of the best experts on this subject based on the ideXlab platform.
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quantitative analysis of aldehydes in Canned Vegetables using static headspace gas chromatography mass spectrometry
Journal of Chromatography A, 2017Co-Authors: Maria S Serrano, Mercedes Gallego, Manuel SilvaAbstract:Volatile aldehydes appear in Canned Vegetables as constituents and some of them can also be present as disinfection by-products (DBPs) because of the contact between Vegetables and treated water. This paper describes two static headspace-gas chromatography-mass spectrometry (SHS-GC-MS) methods to determine 15 aldehydes in both the solid and the liquid phases of Canned Vegetables. The treatment for both phases of samples was carried out simultaneously into an SHS unit, including the leaching of the aldehydes (from the vegetable), their derivatization and volatilization of the oximes formed. Detection limits were obtained within the range of 15-400μg/kg and 3-40μg/L for aldehydes in the solid and the liquid phases of the food, respectively. The relative standard deviation was lower than 7% -for the whole array of the target analytes-, the trueness evaluated by recovery experiments provided %recoveries between 89 and 99% and short- and long-term stability studies indicated there was no significant variation in relative peak areas of all aldehydes in both phases of Canned Vegetables after their storing at 4°C for two weeks. The study of the origin of the 15 aldehydes detected between both phases of Canned Vegetables showed that: i) the presence of 13 aldehydes -at average concentrations of 2.2-39μg/kg and 0.25-71μg/L for the solid and the liquid phases, respectively- is because they are natural constituents of Vegetables; and ii) the presence of glyoxal and methylglyoxal -which are mainly found in the liquid phase (average values, 1.4-4.1μg/L)- is ascribed to the use of treated water, thereby being DBPs.
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control of disinfection by products in Canned Vegetables caused by water used in their processing
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2017Co-Authors: Maria Jose Cardador, Mercedes GallegoAbstract:ABSTRACTCanned Vegetables come into contact with sanitizers and/or treated water in industry during several steps (namely washing, sanitising, blanching and filling with sauces or brine solutions) and therefore they can contain disinfection by-products – DBPs). This study focused on the occurrence of trihalomethanes (THMs) and haloacetic acids (HAAs) in a wide variety of Canned Vegetables (75 samples). For each vegetable, the edible solid and liquid phases of the package were separated and analysed individually. DBPs can be present in both solid (up to eight species) and liquid (up to 11 species) phases, their levels being higher in liquid ones. Volatile THMs predominate in the edible solid phase (up to four species), while HAAs do so in the liquid phase (up to five species) according to their ionic and non-volatile nature. The lowest concentrations of DBPs were found in tomatoes because they were often preserved in their own juice, without water.
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static headspace gas chromatography mass spectrometry for the simultaneous determination of trihalomethanes and haloacetic acids in Canned Vegetables
Journal of Chromatography A, 2016Co-Authors: Maria Jose Cardador, Mercedes GallegoAbstract:Abstract Canned Vegetables appear to be a possible exposure pathway for hazardous disinfection by-products due to the use of sanitizers and treated water by the canning industry in the preparation of these foods. This work reports on two static headspace–gas chromatography–mass spectrometry methods for the simultaneous determination of 10 trihalomethanes (THMs) and 13 haloacetic acids (HAAs) in both solid and liquid phases of the Canned Vegetables. Both methods carry out the whole process (including the leaching of target analytes from the vegetable), derivatization of HAAs and volatilization of THMs and HAA esters, in a single step within a static headspace unit. The methods proposed provide an efficient and simple tool for the determination of regulated disinfection by-products in Canned Vegetables. Average limits of detection for THMs and HAAs were 0.19 and 0.45 μg/kg, respectively, in the solid phase of Canned Vegetables, and 0.05 and 0.09 μg/L, respectively, in the liquid phase. Satisfactory recoveries (90–99%) and precision, calculated as relative standard deviations (RSD ≤ 10%), were obtained in both phases of Canned Vegetables. The methods proposed were applied for the analysis of frequently-used Canned Vegetables and confirmed the presence of up to 3 THMs and 5 HAAs at microgram per kilogram or liter levels in both phases of the samples.
Manuel Silva - One of the best experts on this subject based on the ideXlab platform.
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quantitative analysis of aldehydes in Canned Vegetables using static headspace gas chromatography mass spectrometry
Journal of Chromatography A, 2017Co-Authors: Maria S Serrano, Mercedes Gallego, Manuel SilvaAbstract:Volatile aldehydes appear in Canned Vegetables as constituents and some of them can also be present as disinfection by-products (DBPs) because of the contact between Vegetables and treated water. This paper describes two static headspace-gas chromatography-mass spectrometry (SHS-GC-MS) methods to determine 15 aldehydes in both the solid and the liquid phases of Canned Vegetables. The treatment for both phases of samples was carried out simultaneously into an SHS unit, including the leaching of the aldehydes (from the vegetable), their derivatization and volatilization of the oximes formed. Detection limits were obtained within the range of 15-400μg/kg and 3-40μg/L for aldehydes in the solid and the liquid phases of the food, respectively. The relative standard deviation was lower than 7% -for the whole array of the target analytes-, the trueness evaluated by recovery experiments provided %recoveries between 89 and 99% and short- and long-term stability studies indicated there was no significant variation in relative peak areas of all aldehydes in both phases of Canned Vegetables after their storing at 4°C for two weeks. The study of the origin of the 15 aldehydes detected between both phases of Canned Vegetables showed that: i) the presence of 13 aldehydes -at average concentrations of 2.2-39μg/kg and 0.25-71μg/L for the solid and the liquid phases, respectively- is because they are natural constituents of Vegetables; and ii) the presence of glyoxal and methylglyoxal -which are mainly found in the liquid phase (average values, 1.4-4.1μg/L)- is ascribed to the use of treated water, thereby being DBPs.
Fanny Ferreira Melo Fávero De ,fravet - One of the best experts on this subject based on the ideXlab platform.
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Modelagem e simulação do processo de esterilização térmica em batelada de vegetais em conserva
Universidade Federal de Uberlândia, 2006Co-Authors: Fanny Ferreira Melo Fávero De ,fravetAbstract:A esterilização térmica de alimentos baseia-se na aplicação de condições de temperatura por períodos de tempo que levem à inativação de microorganismos, esporos e enzimas e conseqüentemente a obtenção de produtos seguros por períodos ampliados de tempo. Neste trabalho é proposto um modelo matemático capaz de representar a transferência de calor durante o tratamento térmico de vegetais em conserva em autoclave a vapor, horizontal, com múltiplos estágios e operação em batelada. A partir de uma metodologia teóricocomputacional, desenvolveram-se modelos parciais representativos da troca térmica no grão, lata e autoclave, com posterior acoplamento desses em um modelo global. O modelo dinâmico proposto possui vários níveis de detalhamento, sendo que a lata avaliada foi investigada numa geometria bidimensional. O método numérico da colocação ortogonal bidimensional acoplado ao método das linhas (MOL) foi utilizado para a solução das equações diferencias parciais encontradas. O modelo foi validado através de comparação dos resultados encontrados com valores baseados em curva de penetração térmica de ervilhas reportados na literatura. Os resultados apresentados por este estudo mostram que o modelo proposto representa satisfatoriamente o processo de esterilização de alimentos enlatados. Mostra, também, que a letalidade pode ser definida como função objetivo monitorada para propósito de controle, mostrando-se adequada para a garantia da segurança do produto.The thermal food sterilization is based on the application of temperature conditions for established periods that perform a commercial sterilization of microorganisms, spores and enzymes that has as main goal the attainment of safe products for consumption during extended periods of time. This work addresses the sterilization processing of Canned food for the action of heat and introduces a novel mathematical model capable of describing the heat transfer during the thermal treatment of Canned Vegetables, simulating a processing in a retort. The adopted retort works with vapor, it is horizontal with multiples stages during a batch sterilization cycle. With a modeling methodology, representative partial models of the thermal exchange in the grain/vegetable and can were developed, with posterior coupling of these models in a retort unit model. The considered dynamic models possess 1D level of detail for Vegetables, 2D level of detail for the can. The used numerical methods for the solution of the coupled set of partial and ordinary differential equations were the orthogonal collocation technique coupled to the method of lines (MOL). The model was validated through a comparison of the results with values based on thermal penetration curve during peas sterilization reported in the literature. The results for this study show that the proposed model satisfactorily represents the process of Canned food sterilization. It also indicates that the lethality could be defined as the monitoring function for online process control, leading to suitable and safe methods for safe production of a sterilized Canned product
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Modelagem e simulação do processo de esterilização térmica em batelada de vegetais em conserva
UFU, 2006Co-Authors: Fanny Ferreira Melo Fávero De ,fravetAbstract:The thermal food sterilization is based on the application of temperature conditions for established periods that perform a commercial sterilization of microorganisms, spores and enzymes that has as main goal the attainment of safe products for consumption during extended periods of time. This work addresses the sterilization processing of Canned food for the action of heat and introduces a novel mathematical model capable of describing the heat transfer during the thermal treatment of Canned Vegetables, simulating a processing in a retort. The adopted retort works with vapor, it is horizontal with multiples stages during a batch sterilization cycle. With a modeling methodology, representative partial models of the thermal exchange in the grain/vegetable and can were developed, with posterior coupling of these models in a retort unit model. The considered dynamic models possess 1D level of detail for Vegetables, 2D level of detail for the can. The used numerical methods for the solution of the coupled set of partial and ordinary differential equations were the orthogonal collocation technique coupled to the method of lines (MOL). The model was validated through a comparison of the results with values based on thermal penetration curve during peas sterilization reported in the literature. The results for this study show that the proposed model satisfactorily represents the process of Canned food sterilization. It also indicates that the lethality could be defined as the monitoring function for online process control, leading to suitable and safe methods for safe production of a sterilized Canned product.Mestre em Engenharia QuímicaA esterilização térmica de alimentos baseia-se na aplicação de condições de temperatura por períodos de tempo que levem à inativação de microorganismos, esporos e enzimas e conseqüentemente a obtenção de produtos seguros por períodos ampliados de tempo. Neste trabalho é proposto um modelo matemático capaz de representar a transferência de calor durante o tratamento térmico de vegetais em conserva em autoclave a vapor, horizontal, com múltiplos estágios e operação em batelada. A partir de uma metodologia teóricocomputacional, desenvolveram-se modelos parciais representativos da troca térmica no grão, lata e autoclave, com posterior acoplamento desses em um modelo global. O modelo dinâmico proposto possui vários níveis de detalhamento, sendo que a lata avaliada foi investigada numa geometria bidimensional. O método numérico da colocação ortogonal bidimensional acoplado ao método das linhas (MOL) foi utilizado para a solução das equações diferencias parciais encontradas. O modelo foi validado através de comparação dos resultados encontrados com valores baseados em curva de penetração térmica de ervilhas reportados na literatura. Os resultados apresentados por este estudo mostram que o modelo proposto representa satisfatoriamente o processo de esterilização de alimentos enlatados. Mostra, também, que a letalidade pode ser definida como função objetivo monitorada para propósito de controle, mostrando-se adequada para a garantia da segurança do produto
Maria S Serrano - One of the best experts on this subject based on the ideXlab platform.
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quantitative analysis of aldehydes in Canned Vegetables using static headspace gas chromatography mass spectrometry
Journal of Chromatography A, 2017Co-Authors: Maria S Serrano, Mercedes Gallego, Manuel SilvaAbstract:Volatile aldehydes appear in Canned Vegetables as constituents and some of them can also be present as disinfection by-products (DBPs) because of the contact between Vegetables and treated water. This paper describes two static headspace-gas chromatography-mass spectrometry (SHS-GC-MS) methods to determine 15 aldehydes in both the solid and the liquid phases of Canned Vegetables. The treatment for both phases of samples was carried out simultaneously into an SHS unit, including the leaching of the aldehydes (from the vegetable), their derivatization and volatilization of the oximes formed. Detection limits were obtained within the range of 15-400μg/kg and 3-40μg/L for aldehydes in the solid and the liquid phases of the food, respectively. The relative standard deviation was lower than 7% -for the whole array of the target analytes-, the trueness evaluated by recovery experiments provided %recoveries between 89 and 99% and short- and long-term stability studies indicated there was no significant variation in relative peak areas of all aldehydes in both phases of Canned Vegetables after their storing at 4°C for two weeks. The study of the origin of the 15 aldehydes detected between both phases of Canned Vegetables showed that: i) the presence of 13 aldehydes -at average concentrations of 2.2-39μg/kg and 0.25-71μg/L for the solid and the liquid phases, respectively- is because they are natural constituents of Vegetables; and ii) the presence of glyoxal and methylglyoxal -which are mainly found in the liquid phase (average values, 1.4-4.1μg/L)- is ascribed to the use of treated water, thereby being DBPs.
Maria Jose Cardador - One of the best experts on this subject based on the ideXlab platform.
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control of disinfection by products in Canned Vegetables caused by water used in their processing
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2017Co-Authors: Maria Jose Cardador, Mercedes GallegoAbstract:ABSTRACTCanned Vegetables come into contact with sanitizers and/or treated water in industry during several steps (namely washing, sanitising, blanching and filling with sauces or brine solutions) and therefore they can contain disinfection by-products – DBPs). This study focused on the occurrence of trihalomethanes (THMs) and haloacetic acids (HAAs) in a wide variety of Canned Vegetables (75 samples). For each vegetable, the edible solid and liquid phases of the package were separated and analysed individually. DBPs can be present in both solid (up to eight species) and liquid (up to 11 species) phases, their levels being higher in liquid ones. Volatile THMs predominate in the edible solid phase (up to four species), while HAAs do so in the liquid phase (up to five species) according to their ionic and non-volatile nature. The lowest concentrations of DBPs were found in tomatoes because they were often preserved in their own juice, without water.
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static headspace gas chromatography mass spectrometry for the simultaneous determination of trihalomethanes and haloacetic acids in Canned Vegetables
Journal of Chromatography A, 2016Co-Authors: Maria Jose Cardador, Mercedes GallegoAbstract:Abstract Canned Vegetables appear to be a possible exposure pathway for hazardous disinfection by-products due to the use of sanitizers and treated water by the canning industry in the preparation of these foods. This work reports on two static headspace–gas chromatography–mass spectrometry methods for the simultaneous determination of 10 trihalomethanes (THMs) and 13 haloacetic acids (HAAs) in both solid and liquid phases of the Canned Vegetables. Both methods carry out the whole process (including the leaching of target analytes from the vegetable), derivatization of HAAs and volatilization of THMs and HAA esters, in a single step within a static headspace unit. The methods proposed provide an efficient and simple tool for the determination of regulated disinfection by-products in Canned Vegetables. Average limits of detection for THMs and HAAs were 0.19 and 0.45 μg/kg, respectively, in the solid phase of Canned Vegetables, and 0.05 and 0.09 μg/L, respectively, in the liquid phase. Satisfactory recoveries (90–99%) and precision, calculated as relative standard deviations (RSD ≤ 10%), were obtained in both phases of Canned Vegetables. The methods proposed were applied for the analysis of frequently-used Canned Vegetables and confirmed the presence of up to 3 THMs and 5 HAAs at microgram per kilogram or liter levels in both phases of the samples.
