Quality attributes temperature effects

In a previous work, Di Scala and Crapiste (2005) studied the effect of temperature on some of the most important quality characteristics of individual pieces of red sweet pepper Capsicum annuum. L) during drying. Color and antioxidant content are among the main quality attributes of these vegetables besides textural and flavor attributes. Both carotenoids (provitamin A) pigments and ascorbic acid contents are related to pepper variety (Roura et al., 2001) and technological factors. 

Tirawanichakul, S. Prachayawarakom, S. Varanyanod, W. Tungtrakul, R Soponronnarit, S. Effect of fluidized hed drying temperature on various quality attributes of paddy. Drying Technology 2004, 22, 1731-1754. 

Proteases are the most extensively used enzymes in the food industry, where they act to improve the quality, stability, and solubility of foods. Some of the attributes of enzymes which make them useful in industrial operations include the following 1) They are derived from plants, animal, and microbial sources and are invariably nontoxic substances that are able catalyze specific reactions 2) they are active at very low concentrations under mild conditions of temperature and pH where undesirable side reactions are minimized and 3) they can be inactivated after a desired effect has been achieved. Proteases from plant, animal, and microbial sources find extensive use as food processing aids.(32) Some of the applications of proteases in the food industry are summarized in Table I. 

To prove the. v-wave character of the superconductivity, we first present /j+SR data acquired in a high-quality YBa2Cu3C>6.95 crystal at applied magnetic fields of 0.05, 1.0, 3.0, and 6.0 Tesla. The measured temperature- and field-dependences of the second moment of the local field distribution, self-consistent analysis in which deviations from i-wave symmetry are attributed to weak fluxon de-pinning phenomena, rather than to d-wave effects. We show that the purported intrinsic d-wave behavior previously claimed for muon experiments is actually not due to d- waves but is an extrinsic phenomenon caused by flux de-pinning.9... 

The whipping process directly affects the amount of air incorporated into the matrix and therefore, variable process parameters should be selected in order to optimize foam quality and to avoid deterioration of the foam. A study by Hanselmann and Windhab (1999) showed that an increase in the rotor speed from 600 to 2000 rpm led to a decrease in bubble size and thus improved drainage stability. Lees (1991) demonstrated that at the upper limits of the beating temperature, aeration was faster and the volume of the foam increased as the temperature increased. This effect was attributed to the fact that higher temperatures lower the viscosity of the mixture and when the mixture is less viscous, more aeration is likely to occur. 

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