Thermal Processes in the Candy Process of Chestnut

Comba, Lorenzo; Gay, Paolo; Piccarolo, P.; Aimonino, Davide Ricauda

doi:10.17660/actahortic.2010.866.79

Cited by 11 publications

(8 citation statements)

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“…Asia, Southern Europe and Turkey, and North‐America are the three main chestnut cultivar growing areas in the world. In Asia, mainly in China, C. mollissima is found naturally as well as in cultivation; in Southern Europe and Turkey C. sativa is predominant and in North‐America C. dentate is widespread naturally (Bounous, Botta, & Beccaro, ; Comba, Gay, Piccarolo, & Aimonino, ). Turkey, having numerous genotypes and cultivars, is one of the leading countries in the world with an annual production of 60,000 tons (Anonymous ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

Özcan

Yilmaz‐Ersan

Akpinar‐Bayizit

et al. 2016

Journal of Food Processing and Preservation

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The effect of sweet chestnut (Castanea sativa Mill) flour in stimulating the growth of probiotic bacteria in fermented skim milk produced with different probiotic strains, namely Lactobacillus acidophilus, L. rhamnosus and Bifidobacterium animalis subsp. lactis was evaluated. Microbial counts, pH, total titratable acidity (LA %) and syneresis were measured in fermented skim milk samples. Additionally, the antioxidant capacities of the samples were measured by Trolox equivalent antioxidant capacity (TEAC), free radical scavenging activity (DPPH), and Ferric Reducing‐antioxidant Power (FRAP) assays. The viability and growth proportion index (GPI) of L. rhamnosus were significantly higher than those of L. acidophilus and B. lactis in all samples during storage. Results indicated that all probiotic fermented milks enriched with chestnut flour displayed significant probiotic viability (>7 log10 cfu/g) with high antioxidant capacities. L. acidophilus, L. rhamnosus and B. lactis survived throughout the shelf life of the chestnut‐fermented skim milk, and remain at this satisfactory viability level even after 21 days of storage. The antioxidant capacity and phenolic contents were dependent on probiotic strains used. Practical applications Nowadays the focus is rather on the effects of foods on maintenance of health, well‐being and prevention of certain diseases than simply satisfaction of appetite or nutrition. The consumers’ health consciousness due to the scientific knowledge of the interactions between diet and health is a driving factor to develop products with health‐related claims such as probiotic foods. This paper investigated the effects of chestnut flour supplementation not only on viability of probiotic bacteria but also the antioxidant capacity and phenolic contents in fermented milk throughout predicted shelf life. The results indicated that chestnut flour could be used as prebiotic for further researches to develop dairy products to deliver probiotics.

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Section: Introductionmentioning

confidence: 99%

Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

Özcan

Yilmaz‐Ersan

Akpinar‐Bayizit

et al. 2016

Journal of Food Processing and Preservation

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“…The electronic unit is mounted inside. A covering is used to protect the electronic units from external conditions [3][4][5].…”

Section: Methodsmentioning

confidence: 99%

A Design of an Autonomous Agricultural Robot to Navigate between Rows

Celen¹,

Onler²,

Kılıç³

2015

Proceedings of the 2015 International Conference on Electrical, Automation and Mechanical Engineering

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“…Since in the food industry hot water and/or steam are typically required for several thermal processes -e.g. blanching (Xin et al, 2015), cooking, washing, heating (Comba et al, 2010;Comba et al, 2011;Biglia et al, 2015), pasteurisation, debacterisation (Biglia et al, 2017), etc. -the heat released by the working fluid in the HX1 and HX2 may be favourably recovered, as demonstrated and tested in the air cycle prototype developed by Foster el at.…”

Section: Modified Reversed Brayton Cyclementioning

confidence: 99%

Reversed Brayton cycle for food freezing at very low temperatures: Energy performance and optimisation

Biglia

Comba

Fabrizio

et al. 2017

International Journal of Refrigeration

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Freezing is a valuable method to increase food shelf life and to ensure high quality standards during longterm storage. Additional benefits to frozen food quality can be achieved by freezing at very low temperatures (« -50 °C): small ice crystals formation during fast freezing reduces food cell wall rupture, preventing water and texture loss during thawing. This paper presents the design of an innovative food freezing system operating at very low temperatures, based on a modified reversed Brayton cycle (rB cycle). The plant is composed of two interconnected subsystems: a primary thermodynamic closed loop, operated by an rB cycle, and a secondary airflow loop which is devoted to food freezing by batch process. Relevant features of the designed rB cycle rely on the adopted environmentally safe working fluid, the optimised thermodynamics working conditions and the innovative cycle layout. A modelling framework for the system was developed to identify and design efficient operative settings for the plant components (turbo-machineries, heat exchangers, etc.) and to assess, via sensitivity analysis, the influence of the main design parameters on the global energy performance. The proposed system configuration, designed to maximise the Coefficient of Performance (CoP) value of the plant, was determined by means of nonlinear multivariable optimisation. In addition, the energy performance of the system can be increased by recovering waste heat available from the rB cycle.

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Thermal Processes in the Candy Process of Chestnut

Cited by 11 publications

References 0 publications

Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

A Design of an Autonomous Agricultural Robot to Navigate between Rows

Reversed Brayton cycle for food freezing at very low temperatures: Energy performance and optimisation

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