Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.).

The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for 13-cis-ß-carotene to 120.7kJ/mol for lutein, being about 91kJ/mol for all-trans-ß-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3kJ/mol and the Q10 (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50-60°C and 60-70°C, respectively.

Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.

The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.

An ultrasound technique for monitoring the alcoholic wine fermentation.

In this paper an ultrasonic technique, usually used in non-destructive-testing (NDT), is applied to the monitoring of alcoholic wine fermentation. This technique consists in placing a test tube, containing the analyzing fluid, between two matched ultrasonic piezoelectric transducers, one used as transmitter and the other as receiver. The transmitter generates an ultrasonic wave in the liquid sample which is received by the receiver; the attenuation and the delay of the received signal in respect to the transmitted one are used to characterize the testing fluid. As first experiments this technique was applied to some test solutions of saccharose in water, ethanol in water and of both solvents in water, in order to evaluate the method applicability and resolution. Best results are obtained by the propagation velocity measurement, with a resolution less than 2%. The method was then applied to monitor the wine fermentation: the propagation velocity in the must was measured every day and the results were related to chemical analyses. The obtained results show that the propagation velocity has the same behaviour of the saccharose concentration, putting in evidence the possibility of monitoring the process state by measuring the ultrasound propagation velocity.

Dramatic effect of the metal cation in dealkylation reactions of phosphinic esters promoted by complexes of polyether ligands with metal iodides.

Metal ion electrophilic catalysis has been revealed in dealkylation reactions of phosphinic esters 1-4 promoted by complexes of polyether ligands 5-7 with metal iodides MI(n) (M[n+] = Li(+), Na(+), K(+), Rb(+), Ca(2+), Sr(2+), Ba(2+)) in low polarity solvents (chlorobenzene, 1,2-dichlorobenzene, and toluene) at 60 degrees C. The catalytic effect increases with increasing the Lewis acid character of the cation, in the order Rb(+)< K(+)< Na(+)< Li(+) and Ba(2+)< Sr(2+)< Ca(2+). The results are interpreted in terms of a transition state where the complexed cation (M[n+] subset Lig) assists the departure of the leaving group Ph(2)P(O)O(-) and, at the same time, favors the attack at carbon of the nucleophile I(-) ("push-pull" mechanism). The rate sequence found for 1-4 (Me > Et >> i-Pr and t-Bu) shows that this reaction can be utilized for the selective dealkylation of these substrates.

Synthesis and activity of cephalosporins containing an oxyiminomethylene functionality in the ortho-position of a phenyl- or phenoxyacetic acid C-7 side chain substituent.

A new series of cephalosporins having in the C-7 side chain a phenyl- or a phenoxyacetamido group bearing an oxyiminomethyl function in the ortho-position of the aromatic ring was prepared. Their in vitro activity was tested against both Gram+ and Gram- strains.

Creating the "spirit of service".

What does it take for a hospital to achieve excellence in the area of customer service? How can customer service be improved within a large and complex healthcare facility? Many hospitals are currently seeking answers to these questions.