214 research outputs found
Philosophical Thought and Life of Ignat Abdiralovich
No full textРазгледжаны жыццё і творчасць Ігната Канчэўскага (Абдзіраловіча) – аўтара знакамітага эсэ «Адвечным шляхам».The life and work of Ignat Kanchevsky (Abdiralovich), the author of the famous essay «Eternal way», is examined
Emerging technologies for safe, healthy and sustainable fresh-cut produce
No full textIn the last decade the food market has experienced the establishment of products meeting consumer needs of healthy commodities with improved fresh-like appearance and convenience. In this context, fresh-cut fruit and vegetables combine their fresh-like and healthy characteristics with a minimal time of preparation before consumption. Fresh-cut produce is thus a growing sector and there are still large opportunities for further development and improvement both at industrial level and in market shares. Appropriate solutions could overcome the critical aspects regarding product safety, quality and shelf life, production costs and environmental impact. In particular, suitable techniques should be employed to increase fresh-cut produce safety, affected by both chemical and microbiological contaminations. In addition to the latter, plant senescence together with enzymatic reactions should be controlled in order to guarantee product quality and extend the shelf life. Furthermore, proper technologies could be exploited to reduce the production costs and the environmental load of these produce. To this regard, process optimization as well as the implementation of novel technologies, could decrease energy, water and chemical compounds consumption, making fresh-cut production more sustainable in terms of economical, ethical and environmental aspects.
Driven by these needs from the fresh-cut production chain, a partnership among 8 Italian universities and research centres investigated the entire fresh-cut production chain from farm to fork. The project "AGER 2010 2370 Stayfresh: Novel strategies meeting the needs of the fresh-cut vegetable sector" aimed to find out integrated solutions able to optimize and innovate the fresh-cut produce from the agronomic aspects up to the ready-to-eat product.
This PhD thesis is therefore part of the abovementioned wide project and aimed to investigate whether selected novel non-thermal technologies can be exploited to enhance safety, quality and sustainability of fresh-cut produce, such as lettuce, apple and potato. The research was divided in two parts and the attention was focused on two processing steps, namely washing and stabilization treatments, which are critical in fresh-cut production. In the first part of the work, the application of promising novel technologies such as electrolyzed water and light technologies (i.e. UV-C and pulsed light) were studied as alternatives to highly chlorinated solutions to avoid cross-contamination during fresh-cut lettuce washing, guaranteeing product hygienic quality as well as the reduction of chlorinated compounds, water use and wastewater discharges. The second part addressed to fruit and vegetables stabilization by studying the effect of light technologies, dense phase carbon dioxide and pulsed electric fields. The latter were considered as potential techniques for microbial decontamination, enzymatic inactivation and quality enhance of fresh-cut lettuce, apple and potato. In particular, the experimental work regarding the application of pulsed electric fields on potato cubes was performed at the Laboratory of Food Technology of the UCD School of Agriculture and Food Science, Dublin, Ireland
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing
No full textThe possibility of washing fresh-cut vegetables with neutral (NEW) and acidic (AEW) electrolyzed water instead of highly chlorinated solution was investigated. The decontamination efficacy was tested in vitro against Pseudomonas fluorescens, which is a typical inhabitant of leafy vegetables. The antibacterial efficacy of NEW and AEW was highly dependent on pH solution. NEW and AEW that were adjusted to a pH analogous to that of salad (6.5) completely inactivate P.fluorescens at 30mg/L free chlorine concentration. The same result was achieved by sodium hypochlorite aqueous solution at a much higher free chlorine concentration (150mg/L). NEW and AEW at 30mg/L free chlorine concentration also reduced total mesophilic count, Pseudomonas spp. and total coliforms of salad by circa 1 log cycle. Microbial loads of wastewater deriving from salad washing resulted below the detection limit. © 2015 Wiley Periodicals, Inc
2021 – 25 Years Scientific Research Center of Medical Biophysics
No full textThe Scientific Research Center of Medical Biophysics (SRCMB) carries out studies in the following directions – structure of water, origination of life and living matter, mountain water and longevity, high frequency color coronal discharge, nanotechnologies, astrobiology, biological effects in heavy water, entropy and time in living matter, visual analyzer, biophysical fields, biotechnologies, shungite.Scientific Board of SRCMB – Prof. Dr. Ignat Ignatov DSc (Director), Prof. Christos Drossinakis (Honorable Director), Lieselotte Eder (Deputy Director), Alexander Ignatov (manager), Dr. Igor Akszjonovics MD (Deputy Director), Prof. Stanislav Zenin, Dipl. Eng. Enrico Bauer, Dipl. Eng. Chavdar (Charlie) Stoyanov, Paul N. Kleindienst, Heide Trautwein (Deputy Director), Teodora Todorova (web designer), Tanya Metodieva, Polya Ivanova, Daniya Nachkova, Verka Nikolova (Master in Mathematics), Svetla Damyanova (Master in Pharmacy), Gergana Genova, Maria Abazova (Bachelor in Medicine), Dipl. Eng. Erwin Lehki, Dipl. Eng. Tsolo Petkov, Dipl. Eng. Hristo and Silvia P. Deneva. Keywords: longevity, mountain water, origination of life and living matter, high frequency color coronal discharge, nanotechnologies DOI: 10.7176/JMPB/70-04 Publication date: April 30th 202
25 Years Scientific Research Center of Medical Biophysics Scientific Research Project and Publications from 1996 to 2021
No full textThe Scientific Research Center of Medical Biophysics (SRCMB) carries out studies in the following directions – structure of water, origination of life and living matter, mountain water and longevity, high frequency color coronal discharge, nanotechnologies, astrobiology, biological effects in heavy water, entropy and time in living matter, visual analyzer, biophysical fields, biotechnologies, shungite. Scientific Board of SRCMB – Prof. Dr. Ignat Ignatov DSc (Director), Prof. Christos Drossinakis (Honorable Director), Lieselotte Eder (Deputy Director), Alexander Ignatov (manager), Dr. Igor Akszjonovics MD (Deputy Director), Prof. Stanislav Zenin, Dipl. Eng. Enrico Bauer, Dipl. Eng. Chavdar (Charlie) Stoyanov, Paul N. Kleindienst, Heide Trautwein (Deputy Director), Teodora Todorova (web designer), Tanya Metodieva, Polya Ivanova, Daniya Nachkova, Verka Nikolova (Master in Mathematics), Svetla Damyanova (Master in Pharmacy), Gergana Genova, Maria Abazova (Bachelor in Medicine), Dipl. Eng. Erwin Lehki, Dipl. Eng. Tsolo Petkov, Dipl. Eng. Hristo and Silvia P. Deneva. Keywords:longevity, mountain water, origination of life and living matter, high frequency color coronal discharge, nanotechnologies DOI: 10.7176/JHMN/88-06 Publication date: April 30th 202
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries
No full textThe effect of pulsed electric fields (PEF) on potatoes intended for deep-fat frying was investigated. Potato cubes were submitted to 18.9 kJ/kg PEF treatments by applying 9000 pulses at 0.75 kV/cm electric field or 810 pulses at 2.50 kV/cm electric field. Regardless of the process conditions applied, PEF treatments increased moisture and softened potato cubes with no modification on their fresh-like appearance. Potato cubes submitted to PEF also showed a lower oil uptake upon frying than blanched and water-dipped controls. These effects were attributed to the structural modification of potato tissue upon PEF-induced electroporation. The latter could also favour leaching of reducing sugar from potato cubes surface, accounting for a lower browning tendency during frying. Industrial relevance: PEF technology could reduce chemical use, process time, water and energy consumption in potato fries production. It could also allow mass transfer to be controlled during frying, improving product colour and reducing oil uptake
De lege amortizationis in Ducatibus Juliae et Montium vigente
No full textQuam ... Praeside Georgio Josepho Wedekind ... Author Et Defendens Ferdinandus Josephus Ignat. Schweren Berchemio-Juliacensis Ad Diem V. Septembris, Anno MDCCLXXVII ...Georgius Josephus Wedekind. [Resp.:] Ferdinandus Josephus Ignat. SchwerenHeidelberg, Univ., Jur. Diss., 5. Sept. 177
Effect of dense-phase CO2 on polyphenoloxidase in model solutions
No full textThis paper was addressed to investigate
polyphenoloxidase structural changes in model
solutions upon inactivation by DP-CO2 treatments.
Polyphenoloxidase was chosen as a typical example of
an enzyme responsible for food quality decay. Mushroom
polyphenoloxidase was exposed at room temperature
for 5 min to DP-CO2 treatments at increasing
pressure up to 12 MPa in order to obtain samples with
decreasing residual activity. Samples having decreasing
residual polyphenoloxidase activity were also prepared
by thermal inactivation at 50 °C for up to 30 min.
Molecular changes in polyphenoloxidase structure
upon DP-CO2 and thermal inactivation were studied
by HPLC gel permeation
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties
No full textThe effect of pulsed light at increasing fluence (17.5, 52.5, 105.0 and 157.5 kJ/m2) was studied with
reference to germicidal efficiency and changes in fresh-like appearance of sliced apple. Independent
of fluence, viable counts and inoculated bacteria were reduced by 1 and 3 logs respectively. Fluence
significantly affected weight loss, colour and sensory attributes of apple slices during storage at 6 ◦C.
Pulsed light at 17.5 kJ/m2 resulted in apple slices comparable to the untreated samples, with limited
quality changes. By contrast, at higher fluence, apple slices underwent dehydration and browning due to
loss of cell integrity. Exposure to high fluence treatments was also associated with negative changes in
the flavour profile of sliced apple during storage
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives
No full textAmong the different food industries, fresh-cut produce manufacturing is one of the major water-intensive, due to the huge consumption of potable water to perform washing operations required to guarantee the safety and quality of the product. Reducing the water footprint of washing is thus a challenge for fresh-cut industries and food researchers. This review paper examines the current status of the water resource management in the fresh-cut industry and critically describes a comprehensive approach to the improvement of the water use efficiency by implementing strategies of water recirculation, reuse and recycling. In particular, advantages and limitations of chlorine and chlorine-free disinfectants to reduce water turnover in washing tanks were considered. In addition, particular attention was focussed on innovative technological solutions, based on either physical or chemical stresses, which could be exploited individually or in combination to treat wastewater deriving from fresh-cut washing and allow its recycling within the processing plant. © 2015 Elsevier Lt
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