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Regina Kitagawa Grizotto - One of the best experts on this subject based on the ideXlab platform.
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Mandioca "chips" : uma tecnologia para aproveitamento da mandioca (Manihot esculenta Crantz
2014Co-Authors: Regina Kitagawa GrizottoAbstract:Resumo: A tecnologia de fabricação de "chips" de mandioca comestíveis, empregando prétratamentos como o cozimento, a fermentação e a secagem parcial, visando melhoria nas características de textura dos "chips", foi estudada. Outras variáveis como: variedades de mandioca, formato das fatias de mandioca, tipo de cozimento (água em ebulição ou vapor), também foram investigados neste trabalho. A avaliação dos efeitos dos tratamentos foi feita com base na ftaturabilidade dos "chips" medido em texturômetro Texture Analyser TAXT2, e sensorialmente, através de testes afetivos (aceitação e aparência), utilizando-se escala hedônica estruturada de 7 pontos em 30 consumidores potenciais do produto. As variedades IAC 13 e IAC 14, indicadas para o uso industrial, apresentaram alguns resultados promissores, outros nem tanto, na fabricação dos "chips" destinados aoconsumo humano. Contudo, o teor elevado de ácido cianídrico na variedade IAC 14 relatado pelo Instituto Agronômico, e a observação de sabor amargo na variedade IAC 13 em testes sensoriais preliminares, resultou na exclusão destas duas variedades dos testes subsequentes. Considerou-se que, mesmo submetidos a processos de cozimento, secagemparcial ou ftitura, poderia restar traços consideráveis de ácido cianídrico nos "chips" de mandioca destas variedades, tornando-os inseguros para os consumidores. As variedades IAC Mantiqueira e IAC 576.70, mansas e reconhecidamente indicadas ao consumo humano, apresentaram resultados promissores na fabricação de "chips" de mandioca. Os parâmetros selecionados para fabricação de "chips" da variedade IAC Mantiqueira, de polpa branca, foram: 1) formato redondo das fatias; 2) cozimento em águaem ebulição por no máximo 5 minutos ou a combinação do cozimento em água em ebulição por 3 minutos + secagem parcial em câmara com circulação de ar (t = 3h.; T = 50°C), antes da etapa da fritura. Para a variedade IAC 576.70, de polpa amarela, os parâmetros selecionados foram:1) formato redondo das fatias; 2) cozimento em água em ebulição por no máximo 5 minutos ou o cozimento em câmara de vapor por 3 minutos, no máximo 5 minutos, antes da etapa da futura. A fermentação natural das raízes inteiras, isoladamente, ou em combinação com o cozimento em água em ebulição, dentro das condições estabelecidas neste trabalho, não foiconsiderada adequada para se produzir "chips" comestíveis para quaisquer das variedades estudadas IAC Mantiqueira, IAC 576.70, IAC 13 e IAC 14Abstract:Technology for the manufacture of edible cassava chips was studied, using pretreatments such as cooking, fermentation and partial drying as techniques to improve the texture ofthe chips. Other variables such as cassava variety, shape ofthe cassava slices, type of cooking (boiling water or steam), were also studied. The evaluation of the effects of the treatments was based on the fractureability of the chips as measured by the TA.XT2 Texture Analyser, and a sensory evaluation using affective tests acceptance and appearance) with a 7 point structured hedonic scale and 30 potential consumers of the product. The varieties IAC 13 and IAC 14, indicated for industrial use, presented some promising results in the manufacture of chips for human consumption, others less so. However, the high concentration of Cyanic Acid in the variety IAC 14 and a bitter taste observed in the variety IAC 13 in the preliminary sensory tests, resulted in the exclusion ofthese two varieties from subsequent tests. It was considered that, even when submitted to cooking processes, partial drying or ftying, traces of Cyanic Acid could remain in the chips made from these varieties, making them unsafe for consumption. The varieties IAC Mantiqueira and IAC 576.70, both recognised as safe for human consumption, presented promising results in the manufacture of cassava chips. The parameters selected for the manufacture of chips from the variety IAC Mantiqueira, which has white pulp, were: 1) round slices; 2) cooking in boiling water for amaximum of 5 minutes or a combination of cooking in boiling water for 3 minutes + partial drying in a chamber with air circulation (t = 3h.; T = 50°C), before frying. For the variety IAC 576.70, which has yellow pulp, the selected parameters were: 1) round slices; 2) cooking in boiling water for a maximum of 5 minutes or cooking in a steam chamber for 3 minutes, at least 5 minutes before frying. The natural fermentation of the whole roots, as a single treatment or combined with cooking in boiling water, was not considered adequate for the production of edible chips for any of the varieties studied: IAC Mantiqueira, IAC 576.70, IAC 13 and IAC 14, under the conditions established in this stud
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Mandioca "chips" : uma tecnologia para aproveitamento da mandioca (Manihot esculenta Crantz
Universidade Estadual de Campinas . Faculdade de Engenharia de Alimentos, 2000Co-Authors: Regina Kitagawa GrizottoAbstract:A tecnologia de fabricação de "chips" de mandioca comestíveis, empregando prétratamentos como o cozimento, a fermentação e a secagem parcial, visando melhoria nas características de textura dos "chips", foi estudada. Outras variáveis como: variedades de mandioca, formato das fatias de mandioca, tipo de cozimento (água em ebulição ou vapor), também foram investigados neste trabalho. A avaliação dos efeitos dos tratamentos foi feita com base na ftaturabilidade dos "chips" medido em texturômetro Texture Analyser TAXT2, e sensorialmente, através de testes afetivos (aceitação e aparência), utilizando-se escala hedônica estruturada de 7 pontos em 30 consumidores potenciais do produto. As variedades IAC 13 e IAC 14, indicadas para o uso industrial, apresentaram alguns resultados promissores, outros nem tanto, na fabricação dos "chips" destinados ao consumo humano. Contudo, o teor elevado de ácido cianídrico na variedade IAC 14 relatado pelo Instituto Agronômico, e a observação de sabor amargo na variedade IAC 13 em testes sensoriais preliminares, resultou na exclusão destas duas variedades dos testes subsequentes. Considerou-se que, mesmo submetidos a processos de cozimento, secagem parcial ou ftitura, poderia restar traços consideráveis de ácido cianídrico nos "chips" de mandioca destas variedades, tornando-os inseguros para os consumidores. As variedades IAC Mantiqueira e IAC 576.70, mansas e reconhecidamente indicadas ao consumo humano, apresentaram resultados promissores na fabricação de "chips" de mandioca. Os parâmetros selecionados para fabricação de "chips" da variedade IAC Mantiqueira, de polpa branca, foram: 1) formato redondo das fatias; 2) cozimento em água em ebulição por no máximo 5 minutos ou a combinação do cozimento em água em ebulição por 3 minutos + secagem parcial em câmara com circulação de ar (t = 3h.; T = 50°C), antes da etapa da fritura. Para a variedade IAC 576.70, de polpa amarela, os parâmetros selecionados foram: 1) formato redondo das fatias; 2) cozimento em água em ebulição por no máximo 5 minutos ou o cozimento em câmara de vapor por 3 minutos, no máximo 5 minutos, antes da etapa da futura. A fermentação natural das raízes inteiras, isoladamente, ou em combinação com o cozimento em água em ebulição, dentro das condições estabelecidas neste trabalho, não foi considerada adequada para se produzir "chips" comestíveis para quaisquer das variedades estudadas IAC Mantiqueira, IAC 576.70, IAC 13 e IAC 14Technology for the manufacture of edible cassava chips was studied, using pretreatments such as cooking, fermentation and partial drying as techniques to improve the texture ofthe chips. Other variables such as cassava variety, shape ofthe cassava slices, type of cooking (boiling water or steam), were also studied. The evaluation of the effects of the treatments was based on the fractureability of the chips as measured by the TA.XT2 Texture Analyser, and a sensory evaluation using affective tests acceptance and appearance) with a 7 point structured hedonic scale and 30 potential consumers of the product. The varieties IAC 13 and IAC 14, indicated for industrial use, presented some promising results in the manufacture of chips for human consumption, others less so. However, the high concentration of Cyanic Acid in the variety IAC 14 and a bitter taste observed in the variety IAC 13 in the preliminary sensory tests, resulted in the exclusion of these two varieties from subsequent tests. It was considered that, even when submitted to cooking processes, partial drying or ftying, traces of Cyanic Acid could remain in the chips made from these varieties, making them unsafe for consumption. The varieties IAC Mantiqueira and IAC 576.70, both recognised as safe for human consumption, presented promising results in the manufacture of cassava chips. The parameters selected for the manufacture of chips from the variety IAC Mantiqueira, which has white pulp, were: 1) round slices; 2) cooking in boiling water for a maximum of 5 minutes or a combination of cooking in boiling water for 3 minutes + partial drying in a chamber with air circulation (t = 3h.; T = 50°C), before frying. For the variety IAC 576.70, which has yellow pulp, the selected parameters were: 1) round slices; 2) cooking in boiling water for a maximum of 5 minutes or cooking in a steam chamber for 3 minutes, at least 5 minutes before frying. The natural fermentation of the whole roots, as a single treatment or combined with cooking in boiling water, was not considered adequate for the production of edible chips for any of the varieties studied: IAC Mantiqueira, IAC 576.70, IAC 13 and IAC 14, under the conditions established in this stud
Patrick Thaddeus - One of the best experts on this subject based on the ideXlab platform.
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The puzzling behavior of HNCO isomers in molecular clouds
Astronomy and Astrophysics, 2010Co-Authors: Nuria Marcelino, Sandra Brünken, Eric Herbst, José Cernicharo, Dongui Quan, Evelyne Roueff, Patrick ThaddeusAbstract:Context. IsoCyanic Acid (HNCO) has been observed in different physical environments in the interstellar medium (ISM) and in external galaxies. HNCO has several metastable isomers with a ground electronic singlet state: HOCN, HCNO, and HONC. The recent detection of fulminic Acid (HCNO) in prestellar and protostellar cores and Cyanic Acid (HOCN) in warm molecular sources (e.g. hot cores) in the Galactic center proves that these species could also be common constituents of the ISM. Aims. To shed some light on the possible formation pathways of these species, we searched for HCNO in the sources where HOCN has been previously detected and vice versa. We have also included the low-mass protostar IRAS 16293-2422, where HNCO is found to be prominent. Methods. Using the new EMIR receivers at the IRAM 30-m telescope, we performed deep searches for three rotational transitions of HOCN and four of HCNO. Results. We report the detection of HOCN in four sources – three dense cores and the lukewarm corino L1527 – where HCNO has been previously observed. HOCN is tentatively detected toward the protostellar binary IRAS 16293-2422. However, HCNO has been detected neither in this source nor in the sources of the Galactic center where HOCN has been previously reported. The derived abundance ratios HCNO/HOCN are close to unity in quiescent clouds, while they are less than 0.01–0.1 in warm clouds. We attempt to explain these results by using both gas-phase and gas-grain chemical models.
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detection of a new interstellar molecule thioCyanic Acid hscn
The Astrophysical Journal, 2009Co-Authors: D T Halfen, C A Gottlieb, Lucy M Ziurys, Sandra Brünken, M C Mccarthy, Patrick ThaddeusAbstract:A new interstellar molecule, HSCN (thioCyanic Acid), an energetic isomer of the well-known species HNCS, has been detected toward Sgr B2(N) with the Arizona Radio Observatory 12 m telescope. Eight rotational transitions in the Ka = 0 ladder were observed in the 2 mm and 3 mm bands. Five consecutive transitions in the 3 mm band are unblended, but three in the 2 mm band are partially masked by lines of other molecules. The peak intensity of all eight transitions are well described by a rotational temperature that is in very good agreement with that of many other molecules in this source. The line width and radial velocity of HSCN match closely with those of the ground state isomer HNCS (isothioCyanic Acid), HNCO (isoCyanic Acid), and HOCN (Cyanic Acid); preliminary maps indicate that all four molecules are similarly distributed in Sgr B2. Although HSCN is calculated to lie over 3000 K higher in energy than HNCS, its column density of 1.3 × 1013 cm–2 in Sgr B2(N) is only three times lower than that of HNCS. The fractional abundances of HSCN and HNCS relative to H2 are 4.5 × 10–12 and 1.1 × 10–11. By analogy with the isomeric pair HCN and HNC, these two sulfur-bearing isomers are plausibly formed from a common cation precursor.
E Roueff - One of the best experts on this subject based on the ideXlab platform.
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gas grain modeling of isoCyanic Acid hnco Cyanic Acid hocn fulminic Acid hcno and isofulminic Acid honc in assorted interstellar environments
The Astrophysical Journal, 2010Co-Authors: Donghui Quan, Eric Herbst, Yoshihiro Osamura, E RoueffAbstract:IsoCyanic Acid (HNCO) is a well-known interstellar molecule. Evidence also exists for the presence of two of its metastable isomers in the interstellar medium: HCNO (fulminic Acid) and HOCN (Cyanic Acid). Fulminic Acid has been detected toward cold and lukewarm sources, while Cyanic Acid has been detected both in these sources and in warm sources in the Galactic Center. Gas-phase models can reproduce the abundances of the isomers in cold sources, but overproduce HCNO in the Galactic Center. Here we present a detailed study of a gas-grain model that contains these three isomers, plus a fourth isomer, isofulminic Acid (HONC), for four types of sources: hot cores, the warm envelopes of hot cores, lukewarm corinos, and cold cores. The current model is partially able to rationalize the abundances of HNCO, HOCN, and HCNO in cold and warm sources. Predictions for HONC in all environments are also made.
Katsutoshi Ozawa - One of the best experts on this subject based on the ideXlab platform.
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fast thermolysis ft ir studies of fire retardant melamine cyanurate and melamine cyanurate containing polymer
Journal of Analytical and Applied Pyrolysis, 1995Co-Authors: Yoshikatsu Nagasawa, Mayumi Hotta, Katsutoshi OzawaAbstract:Abstract In this study we applied the new technique of fast thermolysis/FT-IR spectroscopy to quantification of the thermal decomposition gases from melamine-cyanurate fire retardant and melamine-cyanurate blending Nylon-66. We found the decomposition products to vary depending on the heating rate. At a fast heating rate dissociation of melamine-cyanurate salt to volatile melamine and cyanuric Acid was detected. Moreover, Nylon-66 resin accelerated the decomposition of cyanuric Acid to Cyanic Acid.
Grizotto, Regina Kitagawa - One of the best experts on this subject based on the ideXlab platform.
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Mandioca "chips" : uma tecnologia para aproveitamento da mandioca (Manihot esculenta Crantz
[s.n.], 2018Co-Authors: Grizotto, Regina KitagawaAbstract:Orientador: Hilary Castle de MenezesTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: A tecnologia de fabricação de "chips" de mandioca comestíveis, empregando prétratamentos como o cozimento, a fermentação e a secagem parcial, visando melhoria nas características de textura dos "chips", foi estudada. Outras variáveis como: variedades de mandioca, formato das fatias de mandioca, tipo de cozimento (água em ebulição ou vapor), também foram investigados neste trabalho. A avaliação dos efeitos dos tratamentos foi feita com base na ftaturabilidade dos "chips" medido em texturômetro Texture Analyser TAXT2, e sensorialmente, através de testes afetivos (aceitação e aparência), utilizando-se escala hedônica estruturada de 7 pontos em 30 consumidores potenciais do produto. As variedades IAC 13 e IAC 14, indicadas para o uso industrial, apresentaram alguns resultados promissores, outros nem tanto, na fabricação dos "chips" destinados ao consumo humano. Contudo, o teor elevado de ácido cianídrico na variedade IAC 14 relatado pelo Instituto Agronômico, e a observação de sabor amargo na variedade IAC 13 em testes sensoriais preliminares, resultou na exclusão destas duas variedades dos testes subsequentes. Considerou-se que, mesmo submetidos a processos de cozimento, secagem parcial ou ftitura, poderia restar traços consideráveis de ácido cianídrico nos "chips" de mandioca destas variedades, tornando-os inseguros para os consumidores. As variedades IAC Mantiqueira e IAC 576.70, mansas e reconhecidamente indicadas ao consumo humano, apresentaram resultados promissores na fabricação de "chips" de mandioca. Os parâmetros selecionados para fabricação de "chips" da variedade IAC Mantiqueira, de polpa branca, foram: 1) formato redondo das fatias; 2) cozimento em água em ebulição por no máximo 5 minutos ou a combinação do cozimento em água em ebulição por 3 minutos + secagem parcial em câmara com circulação de ar (t = 3h.; T = 50°C), antes da etapa da fritura. Para a variedade IAC 576.70, de polpa amarela, os parâmetros selecionados foram: 1) formato redondo das fatias; 2) cozimento em água em ebulição por no máximo 5 minutos ou o cozimento em câmara de vapor por 3 minutos, no máximo 5 minutos, antes da etapa da futura. A fermentação natural das raízes inteiras, isoladamente, ou em combinação com o cozimento em água em ebulição, dentro das condições estabelecidas neste trabalho, não foi considerada adequada para se produzir "chips" comestíveis para quaisquer das variedades estudadas IAC Mantiqueira, IAC 576.70, IAC 13 e IAC 14.Abstract:Technology for the manufacture of edible cassava chips was studied, using pretreatments such as cooking, fermentation and partial drying as techniques to improve the texture ofthe chips. Other variables such as cassava variety, shape ofthe cassava slices, type of cooking (boiling water or steam), were also studied. The evaluation of the effects of the treatments was based on the fractureability of the chips as measured by the TA.XT2 Texture Analyser, and a sensory evaluation using affective tests acceptance and appearance) with a 7 point structured hedonic scale and 30 potential consumers of the product. The varieties IAC 13 and IAC 14, indicated for industrial use, presented some promising results in the manufacture of chips for human consumption, others less so. However, the high concentration of Cyanic Acid in the variety IAC 14 and a bitter taste observed in the variety IAC 13 in the preliminary sensory tests, resulted in the exclusion of these two varieties from subsequent tests. It was considered that, even when submitted to cooking processes, partial drying or ftying, traces of Cyanic Acid could remain in the chips made from these varieties, making them unsafe for consumption. The varieties IAC Mantiqueira and IAC 576.70, both recognised as safe for human consumption, presented promising results in the manufacture of cassava chips. The parameters selected for the manufacture of chips from the variety IAC Mantiqueira, which has white pulp, were: 1) round slices; 2) cooking in boiling water for a maximum of 5 minutes or a combination of cooking in boiling water for 3 minutes + partial drying in a chamber with air circulation (t = 3h.; T = 50°C), before frying. For the variety IAC 576.70, which has yellow pulp, the selected parameters were: 1) round slices; 2) cooking in boiling water for a maximum of 5 minutes or cooking in a steam chamber for 3 minutes, at least 5 minutes before frying. The natural fermentation of the whole roots, as a single treatment or combined with cooking in boiling water, was not considered adequate for the production of edible chips for any of the varieties studied: IAC Mantiqueira, IAC 576.70, IAC 13 and IAC 14, under the conditions established in this study.DoutoradoDoutor em Tecnologia de Alimento
