The Experts below are selected from a list of 18015 Experts worldwide ranked by ideXlab platform
Miriam Dupas Hubinge - One of the best experts on this subject based on the ideXlab platform.
-
microscopic features mechanical and thermal properties of Osmotically dehydrated guavas
2009Co-Authors: Leila Mendes Pereira, Sandra Maria Carmelloguerreiro, Miriam Dupas HubingeAbstract:Abstract The effects of an Osmotic dehydration Process using sucrose and maltose solutions at 40 and 60 °Brix on microscopic features and some mechanical and thermal properties of guava tissue were studied. Also the addition of calcium lactate to the sugar solutions, aiming at preserving the structure of the Processed fruits, was investigated. The guava texture (stress at failure) and the structure as observed by light microscopy were both evaluated, and differential scanning calorimetry (DSC) was used to verify the interaction between calcium ions and cell wall pectin in the guava tissue. The calcium content of the differently treated samples was also related to microscopic features, mechanical and thermal properties of guavas. The Osmotic Process using sucrose and maltose solutions caused severe structural damage to the guava tissue, and this effect was intensified at higher sugar concentrations and by the use of sucrose solutions. The addition of calcium lactate promoted maintenance of the guava structure, showing turgid cells with well-defined cellular contours, resulting in an increase in hardness and indicating bonding between the Ca 2+ and cell wall pectin, which was confirmed by the DSC experiments.
-
effect of calcium salts on the texture structure and sensory acceptance of Osmotically dehydrated guavas
2007Co-Authors: Leila Mendes Pereira, Sandra Maria Carmelloguerreiro, Helena Maria Andre Olini, Rosiane Lopes Da Cunha, Miriam Dupas HubingeAbstract:The effect of additives, calcium chloride and calcium lactate (5-25 g kg −1 ), on the Osmotic dehydration of guavas with sucrose solutions was studied, aiming at the structural preservation of Processed fruits. The Osmotic Process was evaluated from the reduction in weight of the guavas, water loss and solids gain, and the samples were analyzed with respect to calcium content, texture (stress and strain at failure, relaxation time and residual stress), structure by light microscopy and sensory acceptance. Calcium salts had a strong influence on the texture and structure of the Processed guavas, resulting in the maintenance of tissue structure when calcium lactate was used at concentrations up to 15 g kg −1 , and calcium chloride was used at 5 g kg −1 . The sensory acceptability of guava was related to the structural and texture results. Calcium treatments did not improve guava's sensory acceptance. Guavas treated with calcium lactate showed good sensory acceptance, presenting slight inferior scores only at concentrations above 20g kg −1 , while CaCl2 treated guavas showed average scores statistically equal to the sucrose and calcium lactate treated fruits only at 5 g kg −1 . 2007 Society of Chemical Industry
Leila Mendes Pereira - One of the best experts on this subject based on the ideXlab platform.
-
microscopic features mechanical and thermal properties of Osmotically dehydrated guavas
2009Co-Authors: Leila Mendes Pereira, Sandra Maria Carmelloguerreiro, Miriam Dupas HubingeAbstract:Abstract The effects of an Osmotic dehydration Process using sucrose and maltose solutions at 40 and 60 °Brix on microscopic features and some mechanical and thermal properties of guava tissue were studied. Also the addition of calcium lactate to the sugar solutions, aiming at preserving the structure of the Processed fruits, was investigated. The guava texture (stress at failure) and the structure as observed by light microscopy were both evaluated, and differential scanning calorimetry (DSC) was used to verify the interaction between calcium ions and cell wall pectin in the guava tissue. The calcium content of the differently treated samples was also related to microscopic features, mechanical and thermal properties of guavas. The Osmotic Process using sucrose and maltose solutions caused severe structural damage to the guava tissue, and this effect was intensified at higher sugar concentrations and by the use of sucrose solutions. The addition of calcium lactate promoted maintenance of the guava structure, showing turgid cells with well-defined cellular contours, resulting in an increase in hardness and indicating bonding between the Ca 2+ and cell wall pectin, which was confirmed by the DSC experiments.
-
effect of calcium salts on the texture structure and sensory acceptance of Osmotically dehydrated guavas
2007Co-Authors: Leila Mendes Pereira, Sandra Maria Carmelloguerreiro, Helena Maria Andre Olini, Rosiane Lopes Da Cunha, Miriam Dupas HubingeAbstract:The effect of additives, calcium chloride and calcium lactate (5-25 g kg −1 ), on the Osmotic dehydration of guavas with sucrose solutions was studied, aiming at the structural preservation of Processed fruits. The Osmotic Process was evaluated from the reduction in weight of the guavas, water loss and solids gain, and the samples were analyzed with respect to calcium content, texture (stress and strain at failure, relaxation time and residual stress), structure by light microscopy and sensory acceptance. Calcium salts had a strong influence on the texture and structure of the Processed guavas, resulting in the maintenance of tissue structure when calcium lactate was used at concentrations up to 15 g kg −1 , and calcium chloride was used at 5 g kg −1 . The sensory acceptability of guava was related to the structural and texture results. Calcium treatments did not improve guava's sensory acceptance. Guavas treated with calcium lactate showed good sensory acceptance, presenting slight inferior scores only at concentrations above 20g kg −1 , while CaCl2 treated guavas showed average scores statistically equal to the sucrose and calcium lactate treated fruits only at 5 g kg −1 . 2007 Society of Chemical Industry
Menachem Elimelech - One of the best experts on this subject based on the ideXlab platform.
-
electrochemical Osmotic Process for simultaneous recovery of electric energy water and metals from wastewater
2020Co-Authors: Meng Sun, Mohan Qin, Chi Wang, Guoming Weng, Mingxin Huo, Andre D Taylor, Menachem ElimelechAbstract:A highly-efficient, autonomous electrochemical-Osmotic system (EOS) is developed for simultaneous recovery of electric energy, water, and metals from wastewater. We demonstrate that the system can ...
-
electrochemical Osmotic Process for simultaneous recovery of electric energy water and metals from wastewater
2020Co-Authors: Meng Sun, Mohan Qin, Chi Wang, Guoming Weng, Mingxin Huo, Andre D Taylor, Menachem ElimelechAbstract:A highly-efficient, autonomous electrochemical-Osmotic system (EOS) is developed for simultaneous recovery of electric energy, water, and metals from wastewater. We demonstrate that the system can generate a maximum electric power density of 10.5 W m-2 using a spontaneous Fe/Cu2+ galvanic cell, while simultaneously achieving copper recovery from wastewater. With an Osmotic pressure difference generated by the deployed electrochemical reactions, water is Osmotically extracted from the feed solution with the EOS at a water flux of 5.1 L m-2 h-1. A scaled-up EOS realizes a power density of 105.8 W per m-3 of treated water to light an LED over 24 h while also enhancing water extraction and metal recovery. The modularized EOS obtains ultrahigh (>97.5%) Faradaic efficiencies under variable operating conditions, showing excellent system stability. The EOS is also versatile: it can recover Au, Ag, and Hg from wastewaters with simultaneous electricity and water coproduction. Our study demonstrates a promising pathway for realizing multiresource recycling from wastewater by coupling electrochemical and osmosis-driven Processes.
Sandra Maria Carmelloguerreiro - One of the best experts on this subject based on the ideXlab platform.
-
microscopic features mechanical and thermal properties of Osmotically dehydrated guavas
2009Co-Authors: Leila Mendes Pereira, Sandra Maria Carmelloguerreiro, Miriam Dupas HubingeAbstract:Abstract The effects of an Osmotic dehydration Process using sucrose and maltose solutions at 40 and 60 °Brix on microscopic features and some mechanical and thermal properties of guava tissue were studied. Also the addition of calcium lactate to the sugar solutions, aiming at preserving the structure of the Processed fruits, was investigated. The guava texture (stress at failure) and the structure as observed by light microscopy were both evaluated, and differential scanning calorimetry (DSC) was used to verify the interaction between calcium ions and cell wall pectin in the guava tissue. The calcium content of the differently treated samples was also related to microscopic features, mechanical and thermal properties of guavas. The Osmotic Process using sucrose and maltose solutions caused severe structural damage to the guava tissue, and this effect was intensified at higher sugar concentrations and by the use of sucrose solutions. The addition of calcium lactate promoted maintenance of the guava structure, showing turgid cells with well-defined cellular contours, resulting in an increase in hardness and indicating bonding between the Ca 2+ and cell wall pectin, which was confirmed by the DSC experiments.
-
effect of calcium salts on the texture structure and sensory acceptance of Osmotically dehydrated guavas
2007Co-Authors: Leila Mendes Pereira, Sandra Maria Carmelloguerreiro, Helena Maria Andre Olini, Rosiane Lopes Da Cunha, Miriam Dupas HubingeAbstract:The effect of additives, calcium chloride and calcium lactate (5-25 g kg −1 ), on the Osmotic dehydration of guavas with sucrose solutions was studied, aiming at the structural preservation of Processed fruits. The Osmotic Process was evaluated from the reduction in weight of the guavas, water loss and solids gain, and the samples were analyzed with respect to calcium content, texture (stress and strain at failure, relaxation time and residual stress), structure by light microscopy and sensory acceptance. Calcium salts had a strong influence on the texture and structure of the Processed guavas, resulting in the maintenance of tissue structure when calcium lactate was used at concentrations up to 15 g kg −1 , and calcium chloride was used at 5 g kg −1 . The sensory acceptability of guava was related to the structural and texture results. Calcium treatments did not improve guava's sensory acceptance. Guavas treated with calcium lactate showed good sensory acceptance, presenting slight inferior scores only at concentrations above 20g kg −1 , while CaCl2 treated guavas showed average scores statistically equal to the sucrose and calcium lactate treated fruits only at 5 g kg −1 . 2007 Society of Chemical Industry
Mohan Qin - One of the best experts on this subject based on the ideXlab platform.
-
electrochemical Osmotic Process for simultaneous recovery of electric energy water and metals from wastewater
2020Co-Authors: Meng Sun, Mohan Qin, Chi Wang, Guoming Weng, Mingxin Huo, Andre D Taylor, Menachem ElimelechAbstract:A highly-efficient, autonomous electrochemical-Osmotic system (EOS) is developed for simultaneous recovery of electric energy, water, and metals from wastewater. We demonstrate that the system can ...
-
electrochemical Osmotic Process for simultaneous recovery of electric energy water and metals from wastewater
2020Co-Authors: Meng Sun, Mohan Qin, Chi Wang, Guoming Weng, Mingxin Huo, Andre D Taylor, Menachem ElimelechAbstract:A highly-efficient, autonomous electrochemical-Osmotic system (EOS) is developed for simultaneous recovery of electric energy, water, and metals from wastewater. We demonstrate that the system can generate a maximum electric power density of 10.5 W m-2 using a spontaneous Fe/Cu2+ galvanic cell, while simultaneously achieving copper recovery from wastewater. With an Osmotic pressure difference generated by the deployed electrochemical reactions, water is Osmotically extracted from the feed solution with the EOS at a water flux of 5.1 L m-2 h-1. A scaled-up EOS realizes a power density of 105.8 W per m-3 of treated water to light an LED over 24 h while also enhancing water extraction and metal recovery. The modularized EOS obtains ultrahigh (>97.5%) Faradaic efficiencies under variable operating conditions, showing excellent system stability. The EOS is also versatile: it can recover Au, Ag, and Hg from wastewaters with simultaneous electricity and water coproduction. Our study demonstrates a promising pathway for realizing multiresource recycling from wastewater by coupling electrochemical and osmosis-driven Processes.
