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BACKGROUND: The pickling process with NaCl is an essential step for pork preservation. This study aimed to investigate the effect of different ultrasonic intensities of tri‐frequency simultaneous ultrasound (TSIU) pickling on the NaCl content and quality of pork (longissimus dorsi). After 30 min pickling, the NaCl content, moisture content, pickling yield, cooking loss, textural properties, color, pH, moisture migration and distribution as well as microstructure of pork were assessed. RESULTS: Results showed that among all the ultrasonic treatment intensities (85–150 W L−1), the NaCl content of the sample pickled by an intensity of 101.3 W L−1 was higher than that of other intensities. TSIU 101.3 W L−1 showed 59.95% higher NaCl content than the control sample. In addition, the sample treated with TSIU of 101.3 W L−1 had higher pickling yield and moisture content, better textural properties of pork (including hardness and chewiness), and less cooking loss. The results of the low‐field nuclear magnetic resonance showed that, compared with the control group, the relaxation time T21 of the ultrasound‐assisted pickling samples increased, while the proportion of T22 (A22) reduction ranged from 175.0% to 379.9%. The microstructure designated that the ultrasonic treatment could facilitate changes in meat texture. CONCLUSION: Ultrasound marination of different intensities promoted the diffusion of NaCl and affected the quality of pork tenderloins. The TSIU at 101.3 W L−1 could better accelerate NaCl transport and homogeneous distribution on meat, thereby improving the sample quality. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study was aimed at investigating the effects of adding sodium fluoride (NaF) and using the assistance of ultrasonic and microwave energy on the removal efficiency of ash content during the hydrochloric acid (HCl) chemical leaching process of lignite samples from Zhaotong, Yunnan, China. Chemical leaching was conducted on lignite samples from Zhaotong, Yunnan, China, under the experimental conditions of time (30–120 min), temperature (55–95 °C), microwave power (240–800 W), ultrasonic power (25–100%), and NaF addition concentration (0.2–1.2 M). The addition of NaF greatly improved the removal efficiency of ash content from lignite. Under optimized conditions, the addition of NaF increased the removal rate of ash content from lignite from 25% to 65.27%. The microwave-assisted deashing of lignite can significantly improve the deashing efficiency, with positive implications for the microstructure regulations of lignite. Ultrasonic-assisted deashing can lower the temperature for coal powder burnout and enhance the combustion performance of coal. [ABSTRACT FROM AUTHOR]

The acid pickling phase, generally entrusted to HCl‐based solutions, plays a fundamental role in the production of low‐C and interstitial‐free steel coils. Very often, however, pickling operations are challenging due to the possible onset of surface defects (underpickling, overpickling, appearance of surface defects, etc.) linked to complex phenomena involving numerous factors, such as acid concentration, Fe ions in solution, temperature, time, steel type, and scale structure. Moreover, the use of inhibitors, which is essential for controlling the pickling process, represents one of the major challenges. Their dosage, although minimal, must be carefully chosen based on the type of processed coils and other plant engineering variables. The flow of hydrogen that is generated on the surface of the steel during etching causes absorption of hydrogen by the metal and its measurement is strictly linked to the phenomena occurring during scale removal. The correlation of data obtained from a Devanathan double‐cell hydrogen permeation system to results of other techniques, such as weight loss, surface analysis, metallography, and electron microscopy shows that this system can be effectively used to indirectly measure the solution aggressiveness. This experimental approach is applied to two industrial steels: a simple carbon base and an interstitial free Ti steel. [ABSTRACT FROM AUTHOR]

The name for souse, a still popular dish in the Caribbean and composed of pickled pig's parts, is traced via Old French to Old Low Franconian, the Germanic dialect of the invading Franks, and at a further remove to Proto-Germanic *sultjō- 'brine'. Always a humble constituent of English diet, souse was an important food-stuff for enslaved Africans in the English colonies of the Caribbean. The American port of Boston is a likely source for the pickled pork packed in casks and filled with apple cider vinegar. [ABSTRACT FROM AUTHOR]

The corrosion resistance of chromium-plated steel sheets produced on an industrial scale was investigated. Two parameters of the production process were considered: pickling and chemical treatment. The specimens were produced at the industrial plant considering two different pickling conditions and two different chemical treatments: non-electrolytic and electrolytic pickling and non-electrolytic and electrolytic passivation respectively. Accelerated corrosion tests in the humid chamber, microscopy analyses, analyses of roughness and content of trivalent chromium in the passivation film and analyses of the content of metallic chromium in the coating by coulometry technique were performed. The results showed a low corrosion resistance of the materials produced with the non-electrolytic passivation, regardless of the pickling condition. The highest degree of protection of the base steel was achieved for the specimen produced by using the electrolytic route for both pickling and chemical treatment steps. This condition produced a mass of trivalent chromium in the passivation film greater than 8.0 mg∙m-2, which provided an effective performance of the chromium-plated steel sheet.

The purpose of this scientific paper is to follow the influence of thermal galvanizing, as a technological process on the quality of the galvanized surface. The galvanizing technology used and studied involves at the end of the process, the removal of excess zinc from the surface by centrifugation. The zinc layer will be lower than that of simple immersion galvanizing. The measurements were performed following the roughness of the machined surface on a five-Section specimen – each Section being processed with a different cutting regime. The results were analyzed after each operation. The first measurements were made after the turning operation, followed by measurements made after pickling and fluxing and then after thermal galvanizing. Based on the results obtained, the aim was to set up a range of best roughness at which the galvanized part should have a commercial appearance and be made with a cost-effective cutting regime in terms of costs.

The relevance of this work lies in the need to reduce the negative impact on human health of sodium nitrite (food additive E250), which is added to meat products, in particular to raw dried sausages, in order to accelerate their maturation and give them the shades familiar to consumers. The aim of the work is to improve the technology for the production of raw dried beef products based on the use of modern biotechnological approaches, sea salt and the natural colouring agent betanin, and beetroot juice as a substitute for sodium nitrite. This goal was achieved through the implementation of a mixed salting method, whereby the surface of the meat semi-product was rubbed with a reduced amount of salt, including 0.0005 kilograms of sodium nitrite per kilogram of meat weight, compared to standard technology, and the rest of the salting mixture, which contained 0.0045 sodium nitrite, was injected deep into the semi-product as an aqueous solution. The source of nitrite was beetroot juice rich in nitrate ion, 0.03 dm3 of which contained 0.0052 kilograms of sodium nitrate, sufficient to synthesize 0.0045 kilograms of nitrite ion per kilogram of meat raw material. The chosen salting method reduced the amount of sodium nitrite from 0.015 to 0.005 kilograms per kilogram of meat product compared to the classical method, and the addition of beetroot juice made it possible to give the product a uniform colour throughout. Contamination of the product with dangerous microflora was prevented by adding a preparation containing bacteria of the Pediococcus acidilactici and Staphylococcus carnosus strains to the syringe solution. A positive effect of Pediococcus acidilactici was found, which was achieved by accelerating the pH of the meat mass to 5.0÷5.5, which stopped the growth of most dangerous microorganisms, including Shigella spp., Salmonella spp., Clostridium difficile and Escherichia coli. The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health

In order to investigate the effect of billet-making methods on the volatile components of the Sanhua plum fruit billets, electronic nose and headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) were used to analyze and compare the volatile components of four groups of samples of salt cured, sulfite mixed salt cured, lactic acid bacteria fermented fruit billets and fresh fruit control. The results showed that both the electronic nose linear discriminant analysis (LDA) and the principal component analysis based on the HS-GC-IMS assay results clearly distinguished the four groups of samples, the flavor characteristics of fresh fruits were significantly changed after different curing treatments, and the differences among fruit blanks samples were significant. HS-GC-IMS detected and identified a total of 49 volatile compounds in four groups of samples, and the high relative contents were mainly alcohols, esters and aldehydes. The relative odor activity value (ROAV) showed significant differences in key flavor substances among the three fruit billets, the lactic acid fermented fruit billet had the highest total peak volume of volatile flavor substances (194760) and the most types of key flavor substances (10), mainly short-chain aldehydes. From the perspective of flavor richness of fruit billets, the flavor quality of fruit billet by lactic acid fermentation was considered to be better. The results of this study provided an useful reference for the selection of the billet-making methods of Sanhua plums.

ABSTRACTIn this study, the quality changes of grass carp during tea polyphenol-assisted curing were studied from physicochemical and flavor perspectives. The addition of tea polyphenols has a positive effect on maintaining the water content of fish as the curing time increases (p

The objective of this paper was to investigate the inhibition of acid descaling and pickling effects on API 5CT carbon steel using Schiff base ligand (C24H21N5O2) in 1 M H2SO4 solution using Potentiodynamic Polarization (PDP), Electrochemical Impedance Spectroscopy (EIS) and Weight Loss (WL) techniques. FTIR spectroscopy shows that there was a strong adsorption of SFBL on the carbon steel surface due to formation of a complex surface film. Corrosion rate of carbon steel decreased exceedingly from 0.0155 to 0.0002 while inhibition efficiency of SFBL rose from 78.8 % to 98.9 % between 20 ppm and 100 ppm respectively. PDP measurements revealed a mixed type inhibitor. EIS measurement reveals that the increasing charge transfer resistance was directly proportional to the increase inhibitor concentration and the double layer capacitance dropped from 1.98 to 0.61 indicating a stronger inhibition. [ABSTRACT FROM AUTHOR]

In order to explore the influence of pickling on the pyrolysis characteristics and adsorption performance of biomass, this paper used pickled rice husk as raw material, and used TG-FTIR coupling instrument to explore the pyrolysis characteristics and product changes of rice husk; The Coats-Redfern (C-R) method was used to analyze the pyrolysis kinetics, and the adsorption performance of pyrolysis biochar on heavy metal Cu was investigated. The results show that pickling can effectively reduce AAEMs, change the pyrolysis path, increase the release of volatiles, and increase the calorific value of raw materials by about 17.10%. The surface of rice husk retains abundant functional groups, and the vibration of characteristic peaks is more intense. The C-R kinetic analysis showed that the pyrolysis process was consistent with the reaction order n = 1, and the influence on the activation energy of rice husk was sulfuric acid > phosphoric acid > nitric acid. The pickling pyrolysis biochar can promote the adsorption of heavy metal Cu2+ in the aqueous phase, the adsorption capacity is up to 41.4 mg·g-1, and the adsorption efficiency is up to 82.8%. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the influence of papaya juice marination on the flavor formation of boiled Wenchang chicken, the physicochemical indexes of e raw chicken breast and drumstick meat were detected, and the changes in the volatile flavor and taste substances of boiled chicken breast and drumstick meat with and without papaya juice marination were analyzed. Results showed that the contents of proteins and reducing sugar were significantly higher and fat content was significantly lower in raw chicken breast meat than in drumstick meat (P 0.05). The types and contents of aldehydes and alcohols in marinated chicken drumsticks were significantly increased, and nine new aldehydes were produced, including (E)-2-heptanal, (E)-2-octenal, (E)-2-nonaldehyde, (Z)-2-decanal, 2-butyl-2-octenal, 4-ethylbenzaldehyde, 2,5-dimethylbenzaldehyde, (E)-2-undecenal, and (E,Z)-2,4-decandienal. However, there was no significant change in volatile compounds in chicken breast before and after papaya juice marination. The electronic nose could distinguish the difference of chicken drumsticks but not of chicken breast before and after papaya juice marination. The contents of free amino acids and flavor nucleotides in chicken breast and drumstick meat were significantly increased after papaya juice pickling. In conclusion, papaya juice can increase the contents of nucleotides and free amino acids in breast and drumstick meat of Wenchang chicken, increase the contents of volatile flavor substances in chicken drumstick, and impart new flavor substances such as aldehydes and alcohols to drumstick meat.

This study was aimed at investigating the effects of adding sodium fluoride (NaF) and using the assistance of ultrasonic and microwave energy on the removal efficiency of ash content during the hydrochloric acid (HCl) chemical leaching process of lignite samples from Zhaotong, Yunnan, China. Chemical leaching was conducted on lignite samples from Zhaotong, Yunnan, China, under the experimental conditions of time (30–120 min), temperature (55–95 °C), microwave power (240–800 W), ultrasonic power (25–100%), and NaF addition concentration (0.2–1.2 M). The addition of NaF greatly improved the removal efficiency of ash content from lignite. Under optimized conditions, the addition of NaF increased the removal rate of ash content from lignite from 25% to 65.27%. The microwave-assisted deashing of lignite can significantly improve the deashing efficiency, with positive implications for the microstructure regulations of lignite. Ultrasonic-assisted deashing can lower the temperature for coal powder burnout and enhance the combustion performance of coal.

In order to improve the quality of Chinese traditional smoked bacon, the 0.6%, 1.2% and 2.4% of spice extracts (including zanthoxylum bungeanum, star anise, bay leave, fennel, cinnamon and clove) were added in the processing of pickling. When being smoked, the corresponding proportion of spice residues after extract was added into the fumigation material. Following vacuum packing, the physicochemical, lipid and protein oxidation, nitrite residue, instrumental color, texture, microbial content, and sensory quality of the samples were respectively determined after 1 and 120 days of refrigeration. The results showed that the addition of 0.6% spice had little effect on bacon quality. The amount of addition amount increased to 1.2% and 2.4%, it could significantly inhibit lipid oxidation and microbial growth, and better maintained the soft texture and good elasticity of bacon during refrigeration. However, the addition of 2.4% had a little negative effect on instrumental color, sensory quality, and protein oxidation of products. Therefore, in the process of bacon processing, adding appropriate spices can improve the quality of bacon, and adding 1.2% spices has the best effect on improving the quality of bacon.

The objective of this paper was to investigate the inhibition of acid descaling and pickling effects on API 5CT carbon steel using Schiff base ligand (C24H21N5O2) in 1 M H2SO4 solution using Potentiodynamic Polarization (PDP), Electrochemical Impedance Spectroscopy (EIS) and Weight Loss (WL) techniques. FTIR spectroscopy shows that there was a strong adsorption of SFBL on the carbon steel surface due to formation of a complex surface film. Corrosion rate of carbon steel decreased exceedingly from 0.0155 to 0.0002 while inhibition efficiency of SFBL rose from 78.8 % to 98.9 % between 20 ppm and 100 ppm respectively. PDP measurements revealed a mixed type inhibitor. EIS measurement reveals that the increasing charge transfer resistance was directly proportional to the increase inhibitor concentration and the double layer capacitance dropped from 1.98 to 0.61 indicating a stronger inhibition.

Considering the environmental risk, industrial facilities should strive to maximise the effectiveness of on-site treatment processes. It is important to detect the types of pollutants in wastewater and their concentrations, which can be challenging in industrial conditions. In this study, industrial wastewater samples from pickling and electropolishing of stainless steel were analyzed through Raman spectroscopy and XRF techniques using portable instruments. A 3-step procedure for the rapid identification of type of wastewater was proposed. The identification and analysis of peaks present in the Raman spectroscopy at 900, 990, 1050, 1380 cm−1allows for the differentiation of wastewater type and dilution. The final step is to employ XRF measurements to determine the approximate content of the investigated elements. The use of portable analytical instruments for the estimation of contamination levels is essential for the management of the industrial wastewater neutralization process as well as during emergency operations in cases of accidents.

In the pickling industry, corrosion can deteriorate the quality of equipment and supplies, causing financial losses and safety threats. Therefore, it has become crucial to develop novel corrosion inhibitors that are bioactive, efficient, affordable, medium-acid soluble, and ecologically safe to protect mild steel during industrial cleaning. In this work, three newly synthesized imidazo[1,2-a]pyridine derivatives were characterized by various spectroscopic techniques. The studied compounds were evaluated as corrosion inhibitors for mild steel in 1 M HCl medium using weight-loss, potentiodynamic polarization (PDP) and electrochemical impedance spectroscopy (EIS) techniques. The imidazopyridine derivatives showed excellent anticorrosion performance, their inhibitory efficiencies increased with the increase of inhibitors concentration and evolved in the following order: Imd2 (98.1%) >Imd1 (96.5%) >Imd3 (95.3%). This order was justified by the presence of two chlorine atoms in the ortho position of the Imd2 structure. The three Imd derivatives obeyed to the Langmuir isotherm, this explained the formation of an organic monolayer on the steel surface indicated by the scanning electron microscope (SEM) and the atomic force microscope (AFM). In addition, density functional theory (DFT) and molecular dynamics (MD) simulations were performed to reveal the anticorrosion mechanism. The present study illustrates at the microscopic level how mild steel resists corrosion and ensures the safety of pickling. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The relevance of this work lies in the need to reduce the negative impact on human health of sodium nitrite (food additive E250), which is added to meat products, in particular to raw dried sausages, in order to accelerate their maturation and give them the shades familiar to consumers. The aim of the work is to improve the technology for the production of raw dried beef products based on the use of modern biotechnological approaches, sea salt and the natural colouring agent betanin, and beetroot juice as a substitute for sodium nitrite. This goal was achieved through the implementation of a mixed salting method, whereby the surface of the meat semi-product was rubbed with a reduced amount of salt, including 0.0005 kilograms of sodium nitrite per kilogram of meat weight, compared to standard technology, and the rest of the salting mixture, which contained 0.0045 sodium nitrite, was injected deep into the semi-product as an aqueous solution. The source of nitrite was beetroot juice rich in nitrate ion, 0.03 dm3 of which contained 0.0052 kilograms of sodium nitrate, sufficient to synthesize 0.0045 kilograms of nitrite ion per kilogram of meat raw material. The chosen salting method reduced the amount of sodium nitrite from 0.015 to 0.005 kilograms per kilogram of meat product compared to the classical method, and the addition of beetroot juice made it possible to give the product a uniform colour throughout. Contamination of the product with dangerous microflora was prevented by adding a preparation containing bacteria of the Pediococcus acidilactici and Staphylococcus carnosus strains to the syringe solution. A positive effect of Pediococcus acidilactici was found, which was achieved by accelerating the pH of the meat mass to 5.0 ÷ 5.5, which stopped the growth of most dangerous microorganisms, including Shigella spp., Salmonella spp., Clostridium difficile and Escherichia coli. The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health. [ABSTRACT FROM AUTHOR]

In this study, the optimum values of pickling and annealing parameters in cold rolling were obtained by using the Taguchi method. The materials taken from the hot rolling mill were subjected to pickling with different pickling times (3 min, 4 min, 5 min) parameters and then cold rolled. After this process, annealing was carried out with different annealing temperatures (700 °C, 750 °C, 800 °C), annealing times (5 min, 7.5 min, 10 min) in order to eliminate the cold working hardness. After these processes, sheet materials were subjected to skin‐pass rolling, which is the last step of the rolling process. Optimum conditions are minimum rolling force measured from the load cell positioned on the work rolls. In this direction, S/N ratios with objective function "smaller is better" and were calculated and the optimum levels of the parameters were determined as 3 min pickling time, 750 °C annealing temperature and 10 min annealing time. In line with the findings obtained from the analysis of variance, it was determined that the most important parameter was the annealing time with a rate of 48.99 %. Confirmation experiments were carried out and it was concluded that the optimization was valid. [ABSTRACT FROM AUTHOR]

Copyright of Electroplating & Finishing is the property of Electroplating & Finishing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Freezing is the most commonly used method of preserving stone fruits. However, it is not the cheapest method. An alternative could be the pickling of fruits. Unfortunately, there is not much information in the literature on the effect of pickling on the health-promoting potential of stone fruits, including plums and cherries. This work focuses on assessing the impact of fruit pickling and storage on changes in the pro-health potential. Health-promoting properties were determined based on the content of anthocyanin dyes, vitamin C, total polyphenols, and the ability to inhibit free radicals. A substantial effect of pickling and storing pickled fruits on their health-promoting properties was observed. Pickling caused a decrease in the content of anthocyanins and vitamin C in the tested fruits. At the same time, the content of total polyphenols and the ability to reduce free radicals increased. It was also found that the content of bioactive compounds and the ability to reduce free radicals decreased during the storage of pickled cherries and plums. However, after 180 days of storage, pickled plums contained more polyphenols than fresh ones. [ABSTRACT FROM AUTHOR]

This study aims to enhance the efficiency of pickling processes by investigating the impact of strip speed and acid flow rate on the turbulence of the acid solution within the pickling tank. The research quantitatively evaluates the flow field state and distribution of acid temperature within the pickling tank. Through finite element simulation, factors such as jet velocity, strip motion velocity, and acid temperature are considered to determine the turbulence intensity, turbulent kinetic energy, convective heat transfer coefficient, and average temperature of the near-wall layer of the strip surface under the oblique jet. This analysis considers the effects of these parameters on the flow field within the pickling tank. Furthermore, simulations are conducted to assess the turbulence intensity of the acid solution under various conditions. The study reveals that the intake flow rate has a substantial influence on turbulence and temperature rise at the strip exit and inlet, albeit less so, within the acid tank itself. However, an increase in strip speed notably impacts the turbulence within the center of the acid tank. These findings are invaluable for regulating the pickling process and maintaining optimal strip surface quality in industrial production settings. [ABSTRACT FROM AUTHOR]

The article presents the issue of health-promoting properties of sauerkraut based on a critical analysis of literature sources. The issue of the properties of cabbage and sauerkraut is discussed, and the characteristics of the most frequently used species in the pickling process are presented, namely white cabbage (Latin Brassica oleracea var f. Alba). Moreover, the content of water, nutrients and minerals in whitehead cabbage and sauerkraut have been presented and compared, showing their differences. The course of the ensilage process has been discussed, and the lactic acid bacteria mainly responsible for it, Lactobacillus plantarum, has been indicated. The author has also pointed to glucosinolates in sauerkraut, which show high anti-cancer activity, primarily preventing the development of breast, prostate, lung and stomach cancer. The influence of the production process on the health-promoting properties of sauerkraut has also been analysed. For these reasons, the aim of the work was to present the Griffin model in the context of the assessment of sauerkraut production process management. Such action made it possible to determine the stages of the production process that should be subject to special control. [ABSTRACT FROM AUTHOR]

Intermuscular bones (IBs) are a common characteristic of Asian carp. Ingested IBs and other fishbone fragments are associated with health complications and have remained a significant concern among consumers. Asian carp are bony, and their safety concerning IBs is a hot topic, prompting extensive research on possible ways of eliminating IBs from fish products. The research on IBs is ongoing and has covered many facets, including their formation, morphology, counts, evolution, proteome, and gene function. Processing technologies to eliminate IBs in carp products have become another trending subject. The available literature revealed that immediate solutions to the health threats associated with IBs could be through the effective application of processing technologies. Thus, this paper seeks to review the formation and morphology of IBs in Asian carp, emphasizing the implications of IBs on the health of consumers. The review also delves into the processing technologies that lessen the health threats of IBs to consumers and how they can provide the much-needed relief to consumers who are reluctant to consume Asian carp. [ABSTRACT FROM AUTHOR]

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In this study, the quality changes of grass carp during tea polyphenol-assisted curing were studied from physicochemical and flavor perspectives. The addition of tea polyphenols has a positive effect on maintaining the water content of fish as the curing time increases (p < 0.05). The tea polyphenol-assisted treatment maintains the brightness of grass carp meat. The addition of tea polyphenols also slowed down the rate of pH growth and enhances the texture of grass carp (p < 0.05). The addition of tea polyphenols reduced His content, which had a positive effect on the taste of the cured grass carp products. When the pickling time reached 60 min, the inosine monophosphate content of tea polyphenol-treated groups was higher than that of the group soaked in salt only. Combined with equivalent umami concentration and taste activity values, it was found that the addition of 0.1% TP could improve freshness of grass carp cured products. [ABSTRACT FROM AUTHOR]

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Gboma eggplant (Solanum macrocarpon) has low calorie, high phenolic and antioxidant, excellent dietary fibre and mineral content. Besides healthy effects, gboma eggplant also contained numerous anti-nutrients unbeneficial for human health. Due to high moisture content, gboma eggplant was highly perishable during post-harvest. This research observed the changes of nutritional proximate, mineral contents, acidification indexes, anti-nutrients, phytochemical and antioxidant properties, texture profiles, microbiological characteristics of both raw and pickled gboma eggplant. Gboma eggplant fruits were soaked in clean water for 2 minutes before cutting their calyx lobes. The pre-treated fruits were submerged in sterilized brine (5% salt) for 8 days. Periodically, pickled samples were taken to examine physicochemical, anti-nutritional, and microbiological attributes of pickled gboma eggplant. Results showed that nutritional proximate of moisture, ash, protein, fat, fibre, carbohydrate was varied slightly during fermentation. There was a decreasing trend of moisture and carbohydrate; meanwhile, there was an increasing trend of ash, protein, fibre during 8 days of fermentation. There was no significant difference of fat during pickling. There was a minor increment of mineral contents in all samples. There was accumulation of phenyllactic acid, ascorbic acid content and titratable acidity with exception of pH. Anti-nutrient contents like tannin, phytate, oxalate, steroidal glycoalkaloid greatly decreased in raw and pickled eggplant. Remarkable increments of total phenolic, flavonoid, DPPH free radical scavenging and FRAP ferric reducing antioxidant of raw and pickled eggplant was presented. Texture profiles of hardness, crispness, fracturability, crunchiness revealed a minor reduction of sensory scores during 8 days of fermentation. Lactic acid bacteria, Bacillus significantly proliferated; meanwhile, Micrococcus and S. aureus were absolutely retarded in pickled eggplant. Yeast and fungi increased in the first 4 days and decreased afterwards. There was no significant difference of proximate compositions; mineral contents; phenyllactic acid, ascorbic acid content, pH and titratable acidity; anti-nutritional contents; phytochemical and antioxidant properties; texture profile (sensory score); microbiological load (with exception of S. aureus) between pickled gloma eggplants at day 6th and day 8th of fermentation. At a quick glance, the length of fermentation could be shorted to 6 days instead of 8 days. However, at the 6th day, S. aureus load was still presented at 0.33±0.01 log CFU/g. The fermentation should be lasted to 8th day so that S. aureus load could be dropped down to zero to ensure microbial food safety. Raw gboma eggplant should be fermented in 8% brine solution for 8 days to obtain the best physicochemical, anti-nutritional, and microbiological properties of pickle. Findings of this research suggested that fermentation pickling would be an appropriate approach to improve nutritional, physicochemical and functional criteria while controlling toxic chemical residues, retarding the growth and proliferation of spoilage and pathogen microorganisms.

This study focused on the effect of tea polyphenols on the quality changes of low-salt grass carp cured products during refrigeration. The addition of tea polyphenols could be found to improve the color and texture of the cured grass carp products during the refrigeration process. The bacterial colonies (TVC) and total volatile basic nitrogen (TVB-N) content showed that the conditioned grass carp fillets had a high level of food safety. The thiobarbituric acid reactive substance (TBARs) value of grass carp continued to rise with increasing refrigeration time, indicating that fat oxidation occurred in the grass carp cured products. The addition of tea polyphenols was found to inhibit protein oxidation and protect the protein structure of the low-salt conditioned grass carp fillets during refrigeration, as indicated by the indicators related to protein oxidation. This finding provides a new theoretical idea for grass carp processing and storage.

This study was conducted in the laboratories of the Department of Food Science/College of Agriculture, University of Tikrit for the period 2016/10/1 to 2017/10/1. Results of chemical composition of processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber pickles(rapid method),H: Carrot pickles(rapid method), I: Cucumber pickle with spices(slow method herps), J:Soure carrot pickle) showed significant increase to values of moisture ,dry matter ,protein ,fat, ash, carbohydrate, acidity and pH to the pickles J,F.I.G,E,F,H and H respectively, which they were 95.380%, 6.795% ,2.150%, 0.805%, 3.415%,1.910% ,3.130% and 3.99 respectively .Results of physical properties indicated that pickles samples of E,H were significantly higher than the other treatments at hardness and TSS which they were 15.00 mm and 13.00%, respectively .At storage, results revealed a decrease in values of acidity and hardness and increases at pH .The concentrations of Pb ,Cu, and Zn in local pickles were within permitted limits of international organizations or specifications ,WHO, USDA. Concentrations of Zn ,Fe, Ca, and Mg in processed pickles were at the ranges of (0.01-0.11),(0.15- 0.22),(0.09-0.15) and (0.01-0.17) M/ml .Results showed that the highest content of vitamins B1,B2,B6,B9,B3 and C were16.921,13.297 , 17.451,20.086 , 24.117,and12.597 M/ml for E,E,G,J,F, and H samples respectively .The total phenolic compounds content was within the range of 12.00-15.50mg/100g for each G,J respectively. While TPC content of fresh fruits L,K was 16.90 and 14.90 mg/100g respectively .The higher content of salicalic acid ,vanillin , catechol and recoresenol was revealed at H, E, E, and K samples ,its value was 17.0, 12.0, 8.4, 5.0 M/l respectively .

This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluated. The results displayed that the NaCl content of samples cured by simultaneous ultrasound (100 W/L) working mode with a frequency combination of 20, 40, and 60 kHz was higher than that of other ultrasound working modes. The effect of ultrasonic brining was significantly better than the static curing when the saline solution was >35 mL. In addition, the samples cured by simultaneous ultrasound had better physical qualities, including more pickling absorptivity, less cooking loss, and lower hardness, tenderness, and chewiness value. The intensity of lightness was reduced, although redness and yellowness remained unaltered compared to static curing. The myoglobin content decreased drastically without changing the oxygenation level, and the relaxation time of T2b and T21 was delayed. The microstructure indicated that the ultrasonic treatment could promote changes in meat texture. Overall, the simultaneous ultrasound at various frequencies could efficiently accelerate NaCl penetration and improve pork quality.

In this article, engineering surface application is introduced as a new concept. The basis of this concept is the understanding that different surface technologies are applied to design of existing engineering components but, it is necessary to know that surface engineering would cover only part of the design of the component, the surface treatment to be applied should also be known. This is because, surfaces with a high index of hardening due to deformation, are resistant to severe adhesive wear, abrasion and pickling, but they should not have the same resistance to other types of wear. It means that a correlation must be established between the surface quality and the pickling resistance. In this article, it is shown that the use of high compatibility metallic materials is preferred and that a correlation can be established between the surface quality and the pickling resistance by a simple number. The selection of materials and the methods of obtaining the engineering surfaces for tribological applications, depends to a large extent on the mechanism and particular type of predominant wear. Therefore, the selection of materials resistant to wear will be analyzed depending on the type of wear in question. [ABSTRACT FROM AUTHOR]

In order to develop an environment-friendly and highly efficient anticorrosive coating process for neodymium-- iron--boron magnet, the effect of pretreatment (i.e. pickling only or pickling prior to phosphating) of neodymium--iron-- boron magnet on the adhesion of nano-coating sprayed to it and the corrosion of nano-coating to corrosion, aging, and thermal shock was compared by copper-accelerated acid salt spray (CASS) test, pressure cooker test (PCT), thermal shock test, and cross-cut test. The results showed that the coating sprayed on the substrate pretreated with different processes had equivalent thermal shock resistance and adhesion, while the coating sprayed on the substrate pickled only showed better resistance to corrosion and aging than that sprayed on the substrate pretreated by combination of pickling and phosphating. [ABSTRACT FROM AUTHOR]

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Abstract Traditionally, universally used pelt bating technologies rely on the application of trypsin, neutral and alkaline microbial proteases but suffer from complicated operation, limited bating efficiency and unsatisfactory leather performance. Therefore, devising a new pelt bating approach to achieve high bating efficiency and excellent leather performance has always been wished for by the leather industry. To pursue this goal, years of persistent research work enabled us to develop a novel approach for pelt bating by means of acidic proteases in pickling process. Initially, basic enzymatic characteristics and bating effectiveness of several typical acidic proteases in pelt pickling medium were investigated; then, the bating effectiveness through the quantitative characterization of protease activity of the optimal acidic protease was compared with that of the conventional bating enzyme. The results indicated that all of the selected acidic proteases had good salt-tolerance and exhibited optimum activity at pH 3.0–4.0. The novel pickling-bating method based on microbial origin acidic protease L80A led to an outstanding performance on pelt bating at the dosage of 150 U/mL of collagenolytic activity. The bating effectiveness of acidic protease L80A was comparable to and even better than that of trypsin BEM due to its moderate proteolytic ability. Moreover, the deep and even penetration of acidic protease in the pelt permitted it to produce soft, organoleptically stable and overall better quality crust leather than that of the conventional trypsin bating method. Additionally, pelt bating was performed along with the pickling process without extra inactivation and washing operation, making the bating operation more efficient, economical, and environment friendly. Results had made us to conclude that this cutting-edge acidic proteases based pickling-bating method could be the first step/ way forward to replace the decades-old traditional pelt bating technology.

This study aims to enhance the efficiency of pickling processes by investigating the impact of strip speed and acid flow rate on the turbulence of the acid solution within the pickling tank. The research quantitatively evaluates the flow field state and distribution of acid temperature within the pickling tank. Through finite element simulation, factors such as jet velocity, strip motion velocity, and acid temperature are considered to determine the turbulence intensity, turbulent kinetic energy, convective heat transfer coefficient, and average temperature of the near-wall layer of the strip surface under the oblique jet. This analysis considers the effects of these parameters on the flow field within the pickling tank. Furthermore, simulations are conducted to assess the turbulence intensity of the acid solution under various conditions. The study reveals that the intake flow rate has a substantial influence on turbulence and temperature rise at the strip exit and inlet, albeit less so, within the acid tank itself. However, an increase in strip speed notably impacts the turbulence within the center of the acid tank. These findings are invaluable for regulating the pickling process and maintaining optimal strip surface quality in industrial production settings.

The objective of this study was to compare the slice image features of cucumbers preserved in different ways and fresh cucumbers. The models for discrimination of spontaneous lacto-fermented, pickled using a vinegar solution and fresh cucumber slices were built based on selected textures extracted from digital images converted to color channels L, a, b, R, G, B, U, V, X, Y, Z. The average accuracies were high of up to 98% for the Random Forest and Logistic classifiers for a model built based on textures selected from a set including textures from all color channels. The discrimination accuracies for individual samples were equal to 100% for fresh cucumber (Bayes Net, Logistic and IBk classifiers), 98% for vinegar-pickled cucumber (Random Forest, Logistic), 97% for lacto-fermented cucumber (Random Forest). The values of TP Rate, Precision, PRC Area, ROC Area and F-Measure were the highest for fresh cucumber and were equal to 1.000. [ABSTRACT FROM AUTHOR]

The article sheds light on the post-war methods of preserving food on an industrial scale in Lviv during the absence of electric refrigeration equipment. The main focus of the research was to examine the impact of food preservation on the nutrition of Lviv residents. The article analyzes the use of ice, salt, and smoke as the primary refrigerating agents in Lviv at that time, and the influence of the introduction of the first Soviet electric refrigerators on the city's social and everyday life. To determine the main types of products preserved, the author employed general scientific research methods, such as causal, comparative, and systemic analyses, in order to structure the research material and to gain a deeper understanding of the preservation practices of food products. The author adhered to the main principles of historical science, including the verification of sources, objectivity, and historicism, in conducting the research. The work is structured in a chronological manner, providing a comprehensive overview of the post-war food preservation methods in Lviv. The article provides valuable insights into the significance of food preservation in the post-war era, and the impact of this activity on the nutrition of Lviv residents. The findings of this research can inform similar studies, and highlight the importance of preserving the history of food preservation methods in post-war cities. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Plant Protection & Pathology is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)