1,721,160 research outputs found
Economic dynamics as a succession of equilibria: the path traveled by Morishima
No full textIn the paper I bring to the attention of the economists and historians of economic thought the idea of economic dynamics that can be found in the first book by Morishima published in 1950 but has been totally overlooked. It has a great interest not only because there it appears for the first time the application of new mathematical concepts (“structural stability”) but also because Morishima pursues a way of dynamizing general equilibrium theory that has been neglected in the postwar developments inspired by Samuelson's Foundations. The paper has three parts. In the first and second I outline the development of economic dynamics and its applications to general equilibrium elaborated by Morishima; in the third a comparison between the prevailing idea of economic dynamics as originally put forward by Samuelson and that elaborated by Morishima is advanced and discussed
Assessment of drying characterics of berry fruits under physical pretreatment
No full textThe drying process of berry fruits, i.e. grapes, cherries, redcurrant and blueberries is a more complex process compared to the dehydration of other agricultural materials. The drying can be difficult due to the wax layer surrounding the fruit (Tarhan S., 2007). The berry fruits are a rich source of phenolic compounds which contributes to their high level of antioxidant activity. However, these compounds of important health benefit will be degraded after the fruit undergo air drying processes because of long exposure to high temperatures (Kalt et al., 2000). Skin pretreatments are considered before drying in order to facilitate water diffusion (Esmaiili et al., 2007). The waxy layer removal has been so far carried out by using several chemical pretreatments. However, they cause heterogeneity in the waxes removal and problems during shelf-life (Carranza-Concha et al, 2012).
In this paper an abrasive pretreatment (Cinquanta et al., 2002) for enhancing the drying rate and preserving the samples is applied to berry fruits. The abrasion of the fruit peel is carried out in a motorized shaker, the surfaces of which are covered by abrasive sheets with different grit range. The benefits of the physical pretreatment include low energy cost, low capital cost and no heat damage.
We aim at investigating the effect of wax abrasive pretreatment on the convective drying of berry fruits. The factors that are taken into consideration include time, load and rotation speed. The drying characteristics of pretreated and untreated fruits are studied using a convective oven with the air temperature ranging from 40 to 70°C at air velocity of 2.3 ms-1. Fruit quality parameters such as color, texture, moisture content, water activity (aw), skin damage (i.e. by SEM analysis), polyphenols content and antioxidant activity are evaluated to optimize the drying process
Siena, la prima Facoltà di Scienze Economiche e Bancarie in Italia: una innovazione istituzionale
No full textThe quality of orange juice
No full textMild processing technologies allow to obtain OJ available year-round, with characteristics closer to those of fresh orange, namely for its content in substances exhibiting free radical scavenging and antioxidant activities. These healthy components, mainly vitamin C, carotenoids and flavonoids, exhibit different absorption kinetics, bioavailability and antiradical mechanisms. Anyway, there is greater absorption of these nutrients when taken not as singly as supplements, but when consumed in minimally processed fruit, such as OJ, in which they naturally appear along with all the other biologically active phytonutrients that citrus fruits contain. Type of processing, packaging and storage conditions affect the OJ quality; generally, the shelf life of OJ is estimated as the time period in which there is a 50% of vitamin C loss. Beyond the nutritional and healthy values, sensorial quality of OJ is also important, in fact, because of its pleasant taste, the orange juice often represents the major vitamin C intake source in children’s dietary
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
A mathematical model of mass transfer in spherical geometry: plum (Prunus domestica) drying
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