Changes In Product Quality Research Articles

Analisa Algoritma Relieff Untuk Model Asosiasi Perubahan Warna Pada Indikator Kemasan Cerdas Dan Perubahan Mutu Produk

Smart packaging is one of innovations in the field of packaging that can monitor and provide information to producers and consumers about the quality of the packaged product. Nowadays, there is no exact model to relate both of the changing between the label and the product quality. Thus, it is required an association between discoloration smart packaging indicator with the packaged product quality change. Parameter identification process can generate a lot of parameters, we need a method to select the important parameter attributes therefore it used a ReliefF (Reliable Eliminated of Feature) method. The objectives of this research were to identify the association parameters and to select the important attribute and sufficiently describing the relationship and furthermore this research was to develop an association model of discoloration of smart packaging indicator with natural dyes and the quality changes. The data were obtained from a previous research and discretization to classify the data °Hue, ΔE, consumer preferences and the total colony to nominal value. Selection of attributes by using the ReliefF method showed that there were three attributes with the highest weight value (Wi). Furthermore, this research generated important parameters and sufficiently describing the relationship of discoloration and product quality changes.

Climate change andterroir: The challenge of adapting geographical indications

The concept ofterroiris often included in legal descriptions of Geographical Indicators (GIs). GIs are intellectual property that recognizes a food, beverage, or artisan product as holding distinct properties based on geographic origin. GIs are used to indicate these distinctions while deterring the sale of products carrying similar labels without having the GI determined qualities. Climate change and its effects on aspects ofterroirsuch as rainfall, water availability, soil quality, and temperature is already having an effect on some production aspects crucial to what brings distinctiveness to GI products based onterroir. These factors raise questions as to how conceptions ofterroirand the formalized rules underpinning the distinctiveness of GIs are evolving in the face of climatological changes. This paper discusses how climate change may influence howterroiris encoded in legally recognized GIs and how this will influence international regulation, recognition, and trade flows in GI‐protected food and beverages. It discusses the relationship between GIs, credence attributes and the legal recognition ofterroir. It then explores three options for products with GIs based onterroirthat are experiencing climate change: product quality change, definitional change, or re‐interpreting the boundaries ofterroirrelevant to the GI distinction.

Nano-fluid thermal processing of watermelon juice in a shell and tube heat exchanger and evaluating its qualitative properties

Abstract Due to specific thermophysical properties of nanofluids, compared with conventional thermal fluids (steam and hot water), their application in diverse industries, to improve heat transfer and to save energy, has increased. One important aspect of applying nanofluid thermal processing is shortening the process time which could have high potentials in the food industry since nutritional and bioactive components would be maintained much higher than common thermal processes. In this project, possibility of replacing water with alumina-water nanofluids (2 and 4% concentrations) during high temperature short time processing (75, 80 and 85 °C for 15, 30 and 45 s) of watermelon juice in a shell and tube exchanger regarding its qualitative properties (lycopene, vitamin C, color, pH and TSS) was investigated. Reduction in process time when applying 2 and 4% nanofluids, up to 24.88 and 51.63%, had considerable effects on maintaining qualitative properties for watermelon juices. For instance, thermal processing by 0, 2 and 4% nanofluids at 75 °C for 15 s could keep 81.15, 84.81 and 91.28% of lycopene and 61.11, 63.70 and 67.04% of vitamin C, respectively. pH and TSS indices of processed watermelon juices were in the range of 5.58–5.82 and 9.0–9.4, respectively, showing no considerable correlation with the heating media used in thermal processing. Our results revealed that nutritional and physicochemical properties of watermelon juice processed with alumina nanofluids were better than common thermal processing by water with 9.89, 6.18 and 50.38% higher lycopene, vitamin C and color retention in the final product, respectively. Industrial Relevance Even so thermal processes are effective in preventing microbial spoilage of fruit juices, high volume of energy transfer in long durations into food products with heat sensible ingredients or properties results in biochemical and nutritional losses, development of unpleasant reactions, changes in overall quality of food products, and high energy consumption. Nowadays, consumers demand for food products with long shelf lives, high quality and proper prices are increasing. So, to meet these demands, food industries are looking for alternative thermal technologies to reduce losses in food characteristics and process costs, and introduce a fresh, nutritious, healthy and affordable food produce. Thermal conductivity of conventional fluids is much lower than metals and oxidized metals. For example, thermal conductivities of copper and alumina are 700 and 60 times higher than the thermal conductivity of water, respectively. Accordingly, fluids with suspended particles of metals or oxidized metals benefit from better heat transfer properties. The term of Nanofluid refers to each stable two-phase compound that includes both base fluids and nanoparticles (lower than 100 nm, at least in one dimension). There is no research dealing with effects of adding nanoparticles to conventional thermal fluids for fruit juices processing. So, the goal of this research was to introduce nanofluid technology for thermal processing of food products for the first time, increasing heat transfer efficiency in shell and tube exchangers by nanofluids and frugality in energy consumption for pasteurization, reducing thermal processing duration and better quality retention of food products.

A framework to quantify karyotype variation associated with CHO cell line instability at a single‐cell level

Chinese hamster ovary (CHO) cells, the major mammalian host cells for biomanufacturing of therapeutic proteins, have been extensively investigated to enhance productivity and product quality. However, cell line instability resulting in unexpected changes in productivity or product quality continues to be a challenge. Based on previous reports about causes and characteristics of production instability, we hypothesized that chromosomal rearrangements due to genomic instability are associated with production instability and that these events can be characterized. We developed a production instability model using secreted alkaline phosphatase (SEAP)-expressing CHO cells (CHO-SEAP) as well as a framework to quantify chromosomal rearrangements by karyotyping. In the absence of methotrexate (MTX), CHO-SEAP cells exhibited a slightly increased growth rate, a significantly decreased specific productivity, and changes in the chromosomal rearrangement ratio of seven chromosomes. In contrast, when MTX was re-introduced, the growth rate and SEAP productivity reversed to the initial values, demonstrating the reversibility of production instability in CHO-SEAP cells. Fluorescence in situ hybridization analysis identified that the SEAP genes were incorporated in the chromosomal rearrangement (insertion) part of the der(Z9) chromosome. Karyotype analysis indicated that the insertion ratio of the der(Z9) chromosome decreased in the CHO-SEAP cells grown without MTX, demonstrating a correlation between chromosomal rearrangement and production instability. Our results support a mechanism for production instability, wherein a randomly generated chromosomal rearrangement (or genotype) results in cells with a growth advantage that is also associated with non (or low)-producing traits. As a result, the non-producing cells grow faster and thereby outgrow the producing population. Biotechnol. Bioeng. 2017;114: 1045-1053. © 2016 Wiley Periodicals, Inc.

Effect of Package Film on the Quality of Postharvest Chinese Toon Tender Shoots Storage

The young leaves and shoots of the Toona sinensis (A. Juss.) Roem. tree, called Chinese toon, are commonly eaten as a vegetable in China. This study was conducted to develop a modified atmosphere packaging (MAP) system for Chinese toon tender shoots and to evaluate the effect of film oxygen transmission rate (OTR) on package atmospheres and consequent product quality changes during storage. Fresh precooled Chinese toon tender shoots (25±0.5 g each) were packaged in sealed 10 cm × 15 cm polyethylene bags prepared with films of OTRs of 8.0, 11.6, 16.6, 21.4, or 29.5 pmol s−1 m−2 Pa−1 and stored at 4±0.5°C for 25 days. Evaluations included package atmospheres, tissue electrolyte leakage, color, and sensory attributes (overall visual quality, off-odor, texture, and marketability). Results indicated that the OTR of the package film significantly (P<0.05) affected package headspace gas composition, a⁎, hue angles, product quality, and shelf-life, under the tested package configurations and storage conditions. Packages with film OTR of 21.4 pmol s−1 m−2 Pa−1 attained stable O2 (8.4–10.0 kPa) and CO2 (2.2–3.0 kPa) levels by day 10, which were maintained through the end of storage; products stored in these packages maintained freshness with high overall quality scores.

Efficiency of the enterprise on the basis of improving the quality of products by example: JSC «EVRAZ ZSMK»

In article the efficiency of work of the enterprise on the basis of improvement of quality of production is considered. The results of the production and economic activities of JSC EVRAZ ZSMK are analyzed, and the effect of product quality changes at the research site is analyzed. In the materials of the study, the authors argue that the importance of improving the quality of products in the current economic conditions, because faced with fierce competition not only in the external, but also in the domestic market, enterprises are forced to look for new ways and approaches to improving quality, as well as new forms of work on quality. The authors presented the results of EVRAZ ZSMK activity on improving the quality of products, and the main objectives of the work on the quality of industrial enterprises are presented: customer satisfaction; compliance with clearly defined needs and purpose; obtaining economic benefits for the manufacturer; compliance with applicable standards and technical conditions, taking into account environmental requirements; maintaining a competitive price. The article identifies the factors that need to be taken into account to improve the economic efficiency from improving the quality of products. Particular attention is paid to the means of achieving high quality products in order to take the most successful position in the current economic conditions of the Russian economy. According to the results of the research, the authors have identified and substantiated the need to improve the quality of products, as it allows: to increase the volume of sales, hence, the size of profit; ensure the competitiveness of products; improve the image of the enterprise; reduce the risk of bankruptcy and ensure a stable financial position of the enterprise; expand sales markets.

냉동 저장 온도가 고등어의 저장성에 미치는 영향

The purpose of this study was to evaluate changes in the quality characteristics of mackerel fish fillet under freezing storage conditions. The changes in product quality were determined by measuring pH, volatile basic nitrogen (VBN); thiobarbituric acid (TBA), lightness (L * ), redness (a * ), yellowness (b * ) values, shearing force, and microbiological evaluation (Total Plate Count, TPC) during 21 days of storage at −20, −5, and −1℃, and their shelf-lives were established. TPC as an effective quality indicator was used to estimate the shelf-life via linear regression analysis. The TPC increased steadily with increasing storage periods at every temperature (p<0.05) and showed a significant relationship with temperature at −1℃ (r=0.949), −5℃ (r=0.919), and −20℃ (r=0.905). Therefore, based on TPC, the shelf life of the mackerel fillet was noted to be 32 days when stored at −1℃, more than 51 days when stored at −5℃, and about 2 months when stored at −20℃.

Studying the performance of dielectric barrier discharge and gliding arc plasma reactors in tomato peroxidase inactivation

Plasma as a promising technology has recently drawn considerable interest for decontamination of food and food processing at low temperature. Also, some conventional methods are used to prevent the changes in product quality with stopping their enzymatic activity. In this paper, two plasma systems were used to study a novel method in enzyme deactivation. First a DBD system was used to process the tomato extract and determine the processing time and gas type (air and helium). Later, a gliding plasma system was used, first time, for direct processing of both sides of tomatoes due to the low penetration of DBD plasma into the product and restrictions on its formation. In the optimum case, processing time was investigated as the most important parameter and, within 7 min, the enzyme residue percentage reached 4.84%. Comparison of plasma technology with other blanching methods indicated higher plasma efficiency during the processing time. The product temperature reached the maximum 40 °C during the plasma processing, which prevented the destruction of product’s nutrient content. This study proves the capability of cold plasma technology for inactivating of enzymes.

English

The use of different water depths and soil surface soil surface wetted areas by micro-sprinkler irrigation systems results different wetted soil volumes and evapotranspiration conditions, which may cause changes in fruit production quality and quantity. The objective of this study was to evaluate yield, fruit physical characteristics and leaf area of ​​banana cv. Grand Naine under different irrigation depths and soil surface wetted areas in Northern Minas Gerais State, Brazil. The experiment was conducted in the period 2003 to 2006, involving three production cycles of &#39;Grand Naine&#39; banana with planting spacing of 3.0 m &times; 2.7 m irrigated by micro-sprinklers. The experimental design was a randomized block with four replicates in a split-plot arrangement with three soil surface wetted areas in the plot and five irrigation depths as subplots. The irrigation levels were taken as fractions of crop evapotranspiration (ETc): 0.70; 0.85; 1.00; 1.15 and 1.30 ETc, and the soil surface wetted areas (Wa) were: Wa 1 of 10.17 m2, with emitter of 20 L h-1 and radius of throw of 1.8 m; Wa 2 of 23.74 m2, with emitter of 63.6 L h-1 and radius of throw of 2.7 m and Wa 3 of 28.26 m2, with emitter of 60 L h-1 and radius of throw of 3.0 m. Central fruit diameter and mean weight, leaf area and yield of &#39;Grand Naine&#39; banana were not influenced by irrigation depths. On the other hand, smaller soil surface wetted area causes reduction in central fruit length and weight, leaf area and yield of &#39;Grand Naine&#39; banana. Key words: Musa spp., irrigation management, soil surface wetted area.

Navigating Noodle Texture: Taking the Rheological Route

There is no such thing as a standard noodle texture. Noodles can be thin or thick, flat or round, chewy or sticky, and fresh or dried and can be made from a wide variety of ingredients. Because texture ranks as one of the top factors influencing consumer purchases, manufacturers must get it right. The only way of achieving optimal noodle texture and maintaining it consistently over time is by measuring and controlling this crucial sensory parameter. There is a massive, largely untapped, opportunity for using rheological tests as indicators of potential quality problems at all stages of the noodle production process. Advances in processing technology and new ingredient applications require quantitative methods to assess changes in final product quality and, hence, monitor and control process parameters. To this end, subjective noodle quality control methods are increasingly being supplemented with objective test equipment methods for evaluating noodle texture. Texture analyzers can be deployed as fast and ...

Mergers and Product Quality: The Impact of De-Hubbing in the U.S. Airline Industry

This paper investigates how de-hubbing, which occurs when an airline ceases hub operations, impacts product quality. Examining five cases of de-hubbing following U.S. airline mergers between 1998 and 2015, we analyze how three measures of product quality change following de-hubbing: on-time performance, travel time, and flight cancellations. While state attorney generals have opposed recent airline mergers due to concerns about potential job losses and a reduction in airport service following airport de-hubbing, we find a silver lining from mergers as airlines offer improved product quality at de-hubbed airports due to more reliable flight schedules and shorter travel times.

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Resumo Objetivou-se com este trabalho avaliar o processo de saturação do ozônio em coluna contendo amendoim e o efeito na qualidade de produto. Utilizaram-se grãos com teor de umidade em torno de 6,8% (b.u.), acondicionados em recipientes cilíndricos de PVC, com 1,10 m de altura e 15 cm de diâmetro. O gás, nas concentrações de 1,59 e 2,78 mg L–1, foi injetado na base da coluna e os valores adotados de altura da coluna de grãos foram de 0,25, 0,50 e 0,75 m. Determinaram-se os tempos e as concentrações de saturação e avaliou-se a qualidade dos grãos ozonizados. Para os grãos ozonizados na concentração de 1,59 mg L–1, obteve-se tempo de saturação na faixa entre 222 e 449 min. No que tange à relação CSat/C0, obtiveram-se valores entre 0,32 e 0,48. Com relação aos grãos submetidos à ozonização na concentração de 2,78 mg L–1, obteve-se tempo de saturação na faixa entre 78 e 251 min. No que se refere à relação CSat/C0, para a concentração inicial de 2,78 mg L–1, os valores permaneceram entre 0,46 e 0,81. É possível concluir, a partir dos resultados obtidos, que, à medida que se aumenta a altura da coluna de grãos de amendoim, há aumento do tempo de saturação e decréscimo da concentração de saturação. Não houve alteração na qualidade do produto durante o processo de ozonização.

Dielectric Drying In Agri-Food Products: Review

Drying is an essential process in the preservation of agricultural products. Dielectric drying methods with radio frequency (RF) energy as emerging drying technologies have drawn much attention from both research community and industry. When properly applied, dielectric drying can be energy efficient and of great potential to be used for a wide range of materials. However there are few reviews that cover dielectric drying technologies. Such a review is timely considering the ever increasing interest of the food industry in adapting energy efficient new drying technologies. The fundamental theory of dielectric drying gives a general overview of the works on modeling of drying kinetic, energy control strategy and the influence of dielectric drying conditions on quality and structural changes of the final products. Finally, it proposes possible solutions to main challenges facing the industrial adaptation of the technologies and makes suggestions on further research directions to improve the dielectric drying.

Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon)

To optimize product quality of the cooked brown shrimp (Crangon crangon), quantitative data on the influence of all relevant process parameters (treatment time and temperature) on several quality attributes is required. Surprisingly, kinetic data and models on heat induced inactivation of important endogenous spoilage enzymes of the brown shrimp are not available today. In this study the thermal inactivation kinetics of the most important spoilage enzymes, proteases and polyphenoloxidase (PPO), were determined from isothermal heat treatments of enzyme extracts of the cephalothorax. For both enzymes, inactivation kinetics showed first order decay(s). Proteases showed two distinct stability fractions. A labile fraction, representing 42±2% of the total activity with kl,60°C=0.94±0.14min−1 and Ea,l=178±8.5kJ/mol, and a stable fraction, representing 58±2%, with ks,60°C=0.020±0.002min−1 and Ea,s=155±7.0kJ/mol. PPO showed a single fraction with k60°C=1.58±0.02min−1 and Ea=161±2.2kJ/mol. Based on these results, the proteolytic activity, in particular the thermostable fraction, should be considered as a target in thermal processing of brown shrimp in relation to enzyme induced product quality changes during storage.

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

SummaryThe study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual changes in the structure of meat after treatment. Meat samples were sprayed for 120 s with LCAEW (0.001%, 0.01% or 0.1% NaCl solution were electrolysed for 0, 5 or 10 min). The highest reduction in total number of micro‐organisms (3.25 log reduction), yeast and moulds (2.68 log reduction) and psychrotrophs (3.10 log reduction) was observed after spraying the meat samples with 0.1% NaCl electrolysed for 10 min. LCAEW caused a decrease in deoxymyoglobin and metmyoglobin concentration in unstored meat samples. The preliminary sensory studies proved that colour changes are not significant for consumers. The IR and Raman spectra indicate that the structure of compounds of meat tissues are not affected by chlorine and chlorine compounds (LCAEW components). LCAEW has no influence on denaturation of meat protein.

Systems optimization model for energy management of a parallel HPGR crushing process

Abstract This work proposes a systems optimization control model for energy management of a parallel crushing process made up with high-pressure grinding rolls (HPGR) machines. The aim is to reduce both energy consumption and cost through optimal control of the process and load shifting, respectively. A case study of a copper crushing process is solved under three scenarios in order to evaluate the effectiveness of the developed model. Simulation results show that 41.93% energy cost saving is achieved through load shifting by coordinating the rotational speed of HPGRs. It is further shown that the energy saving can be achieved when the two HPGRs are not operated with equal overall efficiency, but also through a small decrement in rolls operating pressure. In the first case, 1.87% energy saving is obtained while in the last case, about 4.5% energy saving is achieved for every decrement of 0.2 N/mm 2 in rolls operating pressure without significant change in product quality.

Process optimization of lipase catalyzed synthesis of diesters in a packed bed reactor

Wax esters are fine chemicals which are produced in low volume but are highly priced with varied industrial applications. They are formulated in numerous personal care products due to their excellent emollient properties. The conventional technology for the preparation of wax esters are based on reaction between long chain carboxylic acids and alcohols at high temperatures in presence of a strong catalyst. This process is unselective and the removal of used catalyst and byproducts requires several stages which increases the production cost. Enzyme technology is an alternative which is eco friendly and requires lesser stages of purification. The present study aims at the enzymatic preparation of wax esters like dibehenyl adipate and dibehenyl sebacate in presence of immobilized lipases from different microbial origin e.g., RM-IM, TL IM, NS40013 and NS 435. Various reaction parameters like temperature, reaction time, mole ratio, enzyme concentration and solvent selection were optimized. The work clearly indicates NS 435 as the most efficient enzyme and can be recycled for 20 times without significant change in product quality. Trial run was given in a packed bed bioreactor using NS435 which produced 89% and 91% of dibehenyl adipate and dibehenyl sebacate, respectively.

Mixing monoclonal antibody formulations using bottom-mounted mixers: impact of mechanism and design on drug product quality.

Using bottom-mounted mixers, particularly those that are magnetically driven, is becoming increasingly common during the mixing process in pharmaceutical and biotechnology manufacturing because of their associated low risk of contamination, ease of use, and ability to accommodate low minimum mixing volumes. Despite these benefits, the impact of bottom-mounted mixers on biologic drug product is not yet fully understood and is scarcely reported. This study evaluated four bottom-mounted mixers to assess their impact on monoclonal antibody formulations. Changes in product quality (size variants, particles, and turbidity) and impact on process performance (sterile filtration) were evaluated after mixing. The results suggested that mixers that are designed to function with no contact between the impeller and the drive unit are the most favorable and gentle to monoclonal antibody molecules. Designs with contact or a narrow clearance tended to shear and grind the protein and resulted in high particle count in the liquid, which would subsequently foul a filter membrane during sterile filtration using a 0.22 μm pore size filter. Despite particle formation, increases in turbidity of the protein solution and protein aggregation/fragmentation were not detected. Further particle analysis indicated particles in the range of 0.2-2 μm are responsible for filter fouling. A small-scale screening model was developed using two types of magnetic stir bars mimicking the presence or absence of contact between the impeller and drive unit in the bottom-mounted mixers. The model is capable of differentiating the sensitivity of monoclonal antibody formulations to bottom-mounted mixers with a small sample size. This study fills an important gap in understanding a critical bioprocess unit operation. Mixing is an important unit operation in drug product manufacturing for compounding (dilution, pooling, homogenization, etc.). The current trend in adopting disposable bottom-mounted mixers has raised concerns about their impact on drug product quality and process performance. However, investigations into the effects of their use for biopharmaceutical products, particularly monoclonal antibody formulations, are rarely published. The purpose of this study is three-fold: (1) to understand the impact of bottom-mounted disposable mixer design on drug product quality and process performance, (2) to identify the mixing mechanism that is most gentle to protein particle formation, (3) to apply the learning to practical mixing operations using bottom-mounted mixers. The outcomes of this study will benefit scientists and engineers who develop biologic product manufacturing process by providing a better understanding of mixing principles and challenges.

Formulation of gammaoryzanol-loaded nanoparticles for potential application in fortifying food products.

The field of nanoparticle delivery systems for nutrients and nutraceuticals with poor water solubility has attracted a great attention during the last decades. Ethyl cellulose (EC) based GO-loaded nanoparticles were prepared by solvent evaporation method. The effects of formulation parameters on nanoparticle size, encapsulation efficiency (EE%) and loading efficiency (LE%) were investigated. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) techniques were used to investigate the crystalline behavior of GO and EC after the preparation of nanoparticles. Stability of the prepared nanoparticle was investigated during five weeks of storage. Particle sizes of all formulation were in the range of 70-100 nm with narrow size distribution. Increase in the time of sonication from 1 to 5 minutes decreased the particle size. However, the mean particle size was increased when the sonication time increased from 5 to 7 minutes. The results showed that in the same concentration of PVA, increasing the ratio of EC:GO led to an increase in the GO encapsulation efficiency and decrease in loading efficiency. During five weeks, the mean diameter and size distribution indexes (SPAN values) of nanoparticles did not show significant changes. DSC and XRD studies indicated that crystallinity of GO was decreased in nanoparticles. EC based nanoparticles are promising carriers for addition of GO as a water insoluble antioxidant to fortify liquid food products without any change in quality of products.

Investigation of antibody disulfide reduction and re-oxidation and impact to biological activities

Disulfide reduction in therapeutic monoclonal antibodies can occur during cell harvest operations as a result of cell breakage. Understanding these product quality changes and manufacturers’ ability to control them would likely be of concern to regulatory bodies. To study the biological impact of disulfide reduction, mAbs, including IgG2κ, IgG2λ, IgG1κ, and IgG1λ forms, were partially reduced with dithiothreitol (DTT). Samples generated had approximately 10% or 50% intact molecules as determined by nrCE-SDS. Similar to the type of partial reduction obtained during uncontrolled harvest operations, DTT reduced antibodies were free from sulfur-linked adduct, such as attached cysteine. These partially reduced materials were incubated under physiological (blood-mimicking) redox conditions in vitro to follow the fate of the interchain cysteines. Within 8h, the original disulfide bonds reformed. For mAbA, an IgG2κ, the initial re-oxidized state favored the IgG2-A disulfide isoform, which then underwent conversion over time to other isoforms. Reduced material was fully active. Results suggest that the type of disulfide reduction would have minimal impact to safety or efficacy. Antibody re-oxidation rates were found to be in the order of IgG2κ<IgG2λ<IgG1κ and IgG1λ, the same order as previously determined reduction rates.