Ripening Temperature Research Articles

Elevated Ripening Temperature Mitigates the Eating Quality Deterioration of Rice in the Lower Grain Position Due to the Improvement of Starch Fine Structure and Properties

Elevated ripening temperature (ET) impacts rice grain quality. In this study, two rice varieties were investigated to evaluate the characterization of starch fine structure and grain eating quality under ET conditions. Rice exposure to ET increased the proportion of large-sized granules and starch granule average size, regardless of grain position. Compared to normal temperature (NT), the amylose content (AM) in the upper grain position (UP) exhibited a significant increase under ET, whereas the contrary results showed a decrease in the lower grain position (LP), and the proportion of shorter amylopectin chains increased under ET in UP or LP, whereas the proportion of long amylopectin chains decreased, resulting in a higher starch gelatinization temperature and enthalpy under ET. For grain position, compared to LP, UP had higher AM and a higher proportion of long amylopectin chains, leading to higher gelatinization enthalpy under ET. For eating quality, we found that ET deteriorated the eating quality of rice compared to NT, and UP had higher eating quality than LP under NT; however, there was a comparable eating quality between UP and LP under ET. Hence, elevated grain filling temperature mitigated the eating quality deterioration of rice grain in LP due to the lower AM and gelatinization enthalpy and the higher proportion of shorter amylopectin chains.

ANALYTICAL REVIEW OF BIOTECHNOLOGICAL PROBLEM OF UKRAINIAN HARD CHEESES

An analytical review of the biotechnological process of production of various hard and semi-hard cheeses in the EU and Ukraine, as well as domestic recipes of fermented cheeses for production at craft cheese factories and at home, was conducted. An analysis of the conditions of the key stages of production, including fermentation, coagulation and ripening, was carried out. The composition and type of lactic acid bacteria in sourdough for fermented cheeses, as well as enzymes for fermentolysis and coagulation of milk casein, were studied. As a result of a complex study, a total of 73 types of hard and semi-hard cheeses were analyzed: 35 recipes of the New England Cheesemaking Supply Company by Jim Wallace; 30 production processes of hard and semi-hard cheeses from the EU; 8 technical conditions of hard cheeses of Ukrainian producers. It is shown that the prospects for optimizing the development of new types of hard and semi-hard cheeses in Ukraine are mainly related to the regulation of the time and temperature of fermentation, cooking and ripening of cheeses, as well as the expansion of the biodiversity of the primary and secondary microbiome of starter cultures to improve the taste and aroma of the ready-to-use product. Purpose: to analyze the fermentation process and recipes for the production of hard cheeses in Ukraine with the main world samples, to compare the composition and type of lactic acid bacteria in industrial and craft starters, as well as the types of enzymes for fermentolysis and casein coagulation of milk, in order to optimize production to improve the taste and aroma of ready-to-use product. Materials and methods. Methodical analysis and abstract-logical method for summarizing the evaluation criteria of the biotechnological process of various hard and semi-hard domestic cheeses with world samples according to recommendations, requirements and standards with the development of patents, technical conditions of their production in the EU and Ukraine; DSTU 6003 (Solid cheeses); New England Cheesemaking Supply Company cheese recipes by Jim Wallace. The obtained data were processed by methods of statistical analysis, systematization, comparison and generalization of information. Results. In this study, the documentation was examined and the data of standards, regulations, requirements and recommendations regarding the biotechnology of hard and semi-hard cheeses were analyzed, an analysis of the market of hard cheeses and the peculiarities of the fermentation process of their production was carried out with the determination of critical points and key stages of production using industrial deposited fermentation producers and protein enzymes coagulation and biodiversity of lactic acid bacteria in sourdoughs for fermented cheeses at world productions, with an assessment of the prospects for developing new and improving the biotechnology of Ukrainian benign and safe hard cheeses for healthy nutrition.

Design and Validation of Automated Sensor-Based Artificial Ripening System Combined with Ultrasound Pretreatment for Date Fruits

Climate change affects fruit crops’ growth and development by delaying fruit ripening, reducing color development, and lowering fruit quality and yield. The irregular date palm fruit ripening in the past few years is assumed to be related to climatic change. The current study aimed to design and validate an automated sensor-based artificial ripening system (S-BARS) combined with ultrasound pretreatment for artificial ripening date fruits cv. Khalas. A sensor-based control system was constructed to allow continuous real-time recording and control over the process variables. The impact of processing variables, i.e., the artificial ripening temperature (ART-temp) and relative humidity (ART-RH) using the designed S-BARS combined with ultrasound pretreatment variables, i.e., time (USP-Time) and temperature (USP-Temp) on the required time for fruit ripening (RT), the percentage of ripened fruits (PORF), the percentage of damaged fruits (PODF), and the electrical energy consumption (EEC) were investigated. The quadratic predictive models were developed using the Box–Behnken Design (B-BD) to predict the RT, PORF, PODF, and EEC experimentally via Response Surface Methodology(RSM). Design Expert software (Version 13) was used for modeling and graphically analyzing the acquired data. The artificial ripening parameter values were determined by solving the regression equations and analyzing the 3D response surface plots. All parameters were simultaneously optimized by RSM using the desirability function. The Mean Absolute Percentage Error (MAPE) and the Root Mean Square Error (RMSE) between the predicted and actual experimental values were used to evaluate the developed models. The physicochemical properties of the ripened fruit were assessed under the optimization criteria. The results indicated that the pretreated unripe date fruits with 40 kHz ultrasound frequency, 110 W power, and USP-Temp of 32.49 °C for 32.03 min USP-Time under 60 °C ART-Temp and 59.98% ART-RH achieved the best results. The designed S-BARS precisely controlled the temperature and relative humidity at the target setpoints. The ultrasound pretreatment improved the color and density of the artificially ripened date fruits, decreased the RT and EEC, and increased the PORF without negatively affecting the studied fruit quality attributes. The developed models could effectively predict the RT, PORF, PODF, and EEC. The designed S-BARS combined with ultrasound pretreatment is an efficient approach for high-quality ripening date fruits.

Integrated synthesis and ripening of AgInS2 QDs in droplet microreactors: An update fluorescence regulating via suitable temperature combination

Aqueous phase synthesized ternary I–III–VI2 Quantum dots (QDs) are getting more and more attention in biology researches, for their good biocompatibility and easy-to-adjust fluorescence properties. However, the quantum yield (QY) of these aqueous phase synthesized QDs are often pretty low, which seriously hindered their further applications in this field. In general, the ripening of the QDs helps to enhance their QY, closely related to the ripening temperature. But it is still hard to precisely control the fluorescence performance of the QDs products, due to the difficulties in precise temperature control and cumbersome temperature adjusting operations in batch reactors. Here we proposed an integrated droplet microfluidic chip for the automated and successive AgInS2 QDs synthesis and ripening, with both temperatures controlled independently, precisely but easily. Taking advantage of the space-time transformation of the droplet microfluidic chips, the suitable temperature combination for AgInS2 QDs synthesis and ripening was studied, and the high-performance AgInS2 QDs were obtained. In addition, the reason for the decrease of QY of AgInS2 QDs at higher ripening temperature was also explored.

Oleic Acid Glycerides Content in the Oils of Maize Endospermic Mutants and Its Dependence on Temperature During Ripening

Abstract Identification of sources of increased content of oleic acid glycerides (oleates) and determination of the nature of its variability are prerequisites for improving oil quality. The purpose of this study was to establish the variability of the content of oleic acid glycerides (oleates) in maize oil depending on the genotype and ripening temperature. The experiments were carried out on a series of common maize inbreds and inbred-carriers of the su1, ae, and su2 mutations, which were grown for three years. The fatty acid composition of the oil was analysed by the Peisker gas chromatographic method. Genotype–environment interactions were assessed using the Eberhard– Russell algorithm. It was found that the carriers of the su1 and su2 mutations had the highest oleate content. The oleate content of maize oil generally increased with increasing ripening temperature. Unrelated inbreds based on one mutation significantly differed in the genetically determined level of oleate and showed non-identical responses to the ripening temperature. In inbreds of the first type, the content of oleates changed significantly with temperature fluctuation, while inbreds of the second type provided a fairly stable level of the trait under these conditions.

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese.

The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with Lactococcus (L.) lactis, Lactiplantibacillus (L.) plantarum, and Propionibacterium (P.) freudenreichii. A standard (Std) cheese was compared with three variants of technological itineraries: a shorter salting time (7 h vs 10 h, Salt7h), a shorter stirring time (15 min vs 30 min, Stir15min), or a higher ripening temperature (16 °C vs 13 °C, Rip16°C). Bacterial counts were similar in the four cheese types, except for a 1.4 log10 reduction of L. lactis counts in Rip16°C cheeses after 7 weeks of ripening. Compared to Std, Stir15min and Rip16°C increased propionibacterial activity, causing higher concentrations of acetic, succinic, and propanoic acids and lower levels of lactic acid. Rip16°C accelerated secondary proteolysis and volatile production. We thus demonstrated that fine-tuning process parameters could modulate the cheese volatilome by influencing specific bacterial metabolisms.

Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening.

Fruit quality is preserved through cold storage, but climacteric fruits are prone to chilling injury (CI) which limits their shelf life and marketability. Two postharvest treatments, 1 mM methyl jasmonate (MeJA) and 4% (wt/vol) calcium chloride (Ca2+), were separately used to investigate their influences on chilling injury (CI) incidence and fruit quality in unpacked banana cultivar “Grand Nain” during cold storage and subsequent ripening. Banana fruits were dipped for 2 min in aqueous emulsions containing 1% Tween‐80—used here as a surfactant with untreated fruits being used as control. Fruits were stored at 10 ± 2 or optimal 14 ± 2°C temperature and relative humidity 85%–90% for a 20‐day cold storage period and then removed from cold storage at 5, 10, 15, and 20 days followed by ripening at 22 ± 2°C. Treatments with MeJA or Ca2+ significantly reduced CI in banana fruit during cold storage and subsequent ripening temperature. Untreated controls exhibited increased CI, weight loss, and decreased hue angle, as well as firmness. In contrast, the aforementioned changes were considerably delayed after treatments with MeJA or Ca2+. Application of MeJA or Ca2+ also increased total phenolic compound contents and maintenance of total antioxidant activity throughout cold storage and during ripening periods as compared to that of the control. These findings indicate that coating bananas with 1 mM MeJA or 4% (wt/vol) Ca2+ can improve the postharvest quality and shelf life of fruits, and it can ameliorate chilling injury during cold storage and at ripening temperature.

The effect of annealing temperature thin films indium doped SnO2 to optics properties and material composition

This study aims to analyze the effect of annealing of tin oxide thin film doped with Indium. SnO2 thin film has many benefits as electronic devices, solar cells, LPG sensors, etc. Preparation of SnO2: In a thin film using a sol-gel spin coating technique that produces a thin film of high quality. The transmittance of the thin film experienced decreases with increasing ripening temperature with the transmittance of 96.6, 94.7, 89.6, 87.1, and 78.2% at a wavelength of 350 nm with annealing temperature increase, respectively. Thin-film absorbance has increased with higher heating temperatures i.e 3.01, 3.34, 3.41, 3.62, and 3.77, respectively. SnO2 thin film gap energy: In decreases due to increased ripening temperature at room temperature (35), 50, 100, 150, and 200 °C ie 3.65, 3.61, 3.59, 3.58, and 3.56 eV for direct energy gap and 3.96, 3.94, 3.93, 3.91, and 3.89 eV for indirect energy gap, respectively. The decreasing value of the gap energy makes the SnO2: In thin-film material faster in carrying current. The activation energy are decreased by increasing annealing temperature with value 2.91, 2.73, 2.15, 2.11 and 2.09 eV, respectively for increase temperature which makes electrons flow faster. Furthermore, thin-films composition with mass percentage Sn are 16.97% with atomic 2.77% and In are 1.46% with atomic 0.25%.

Effect of Lactococcus lactis inoculation on characteristics and microstructure of dangke cheese with different ripening temperature and incubation time

Physical properties of Dangke cheese can be improved by the ripening process through starter culture inoculation. The purpose of this study was to analyze the characteristics of Dangke cheese with different temperature and incubation time of ripening as well as their interaction by Lactococcus lactis inoculation. The research method used was experimental using a completely randomized design (CRD) with 2 (two) factors. The first factor (A) is the ripening temperature (5, 15, and 25°C) and the second factor (B) is the Ripening time (6, 9, and 12 days). Dangke is made by adding a papaya sap solution as coagulation. Microstructure was observed by a scanning electron microscope. The treatments were replicated three times each process. The data were processed statistically with variance analysis, followed by the least significant difference test. The results indicated that the ripening temperature affected the activity of L. lactis in carbohydrate degradation to produce lactic acid so that it affected the hydrogen potential (pH) and the dangke protein content. Long time ripening provides an opportunity for L. lactis to continue performing activities resulting in a decrease in carbohydrate and pH levels, but there is an increase in total lactic acid and protein levels. The temperature and duration of ripening in dangke manufacture provide an interaction of carbohydrate and protein levels. The Ripening temperature used in the manufacture of Dangke cheese with the addition of L. lactis, preferably 5°C and the duration of 12 days of ripening. The microstructural features show that the duration of ripening causes the Dangke structure to be more compact, as indicated by the proximity of casein molecules with other casein molecules and fat spread evenly in the three-dimensional network of molecules.

Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening

To produce a wide variety of cheeses, it is necessary to control the ripening process. To do that, artisanal goat cheeses were ripened to evaluate the effects of temperature (10 and 14°C) and relative humidity (RH; 88 and 98%) on (1) 16 physicochemical characteristics throughout ripening and (2) 19 sensory characteristics at the end of ripening (d 12). Whatever the ripening time, the physicochemical characteristics were strongly dependent on the daily productions, which affected the sensory perception of the cheeses. Both physicochemical and sensory characteristics were strongly reliant on RH, whereas only a few of the characteristics were influenced by temperature changes. On d 12, whatever the ripening temperature, an RH increase from 88% to 98% modified many cheese characteristics (core pH, lactate consumption, underrind thickening, dry matter content, and hardness). As a result of these physicochemical properties, changes in perception were observed: the cheeses ripened under 88% RH were dry and hard compared with those ripened under 98% RH. An RH of 98% led to an acceleration of the ripening process, inducing a slightly ammonia and milky flavor and a sticky and creamy texture in the mouth. However, cheeses ripened under 14°C and 98% RH were also indicative of overripened cheeses: a temperature of 14°C induced an acceleration of the ripening process due to physicochemical modifications compared with a temperature of 10°C. Nevertheless, when the cheeses on d 0 were still very humid and soft, those ripened under 98% RH collapsed and were overripened with a liquid underrind. This study provides a means for achieving a better and more rational control of the ripening process in artisanal lactic goat cheeses.

Effect of high temperature on starch biosynthetic enzymes and starch structure in japonica rice cultivar ‘Akitakomachi’ (Oryza sativa L.) endosperm and palatability of cooked rice

Reduction in crop yield and quality due to global warming is a major concern. In this study, we investigated the effects of high temperature during endosperm development on the level of starch biosynthetic enzymes, including granule-bound starch synthase I (GBSSI), branching enzyme (BE)IIb, and SSI, and structure of starch in the endosperm using japonica rice cultivar, ‘Akitakomachi’. We also performed palatability sensory evaluation of rice grown under different temperatures after cooking. At high ripening temperature, the number of seeds showing opaque regions was significantly increased, and seed weight was significantly decreased. The apparent amylose content and ratio of short to long chains of amylopectin in seeds developed at high temperature was significantly lower and higher, respectively, than that in seeds developed at lower temperature; this was because of low levels of GBSSI and BEIIb, respectively. In general, the amylose content correlates negatively with the stickiness and taste of cooked rice. Rice grains developed at high temperature were less palatable after cooking than those developed under normal conditions, although their amylose content was lower, indicating that the structure of amylopectin has a major impact on the palatability of cooked rice.

Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening

Elevated temperatures have been widely studied as a route to accelerate cheese ripening and decrease energy and storage requirements but the impact of temperature on the underlying microstructure of the cheese during prolonged periods of ripening is poorly understood. In this study, Cheddar cheese was matured at four different ripening temperatures (8 °C, 15 °C, 20 °C or a combination of 8 °C and 15 °C) and the impact on cheese microstructure assessed using confocal laser scanning microscopy, cryo scanning electron microscopy and quantitative image analysis of 3D images. An increase in ripening temperature was shown to alter the microstructure of the cheese protein network after only a few weeks of ripening. Incubation at 20 °C significantly reduced branching within the protein network, leading to thicker protein strands and larger pores after 33 days. These structural changes coincided with increased proteolysis, consistent with solubilisation of the protein network; they also led to a softer, less chewy and less cohesive cheese. While the concentration of biogenic amines tryptamine and tyramine were observed to increase with ripening temperature, the concentrations were generally low, confirming that biogenic amines do not represent a health concern under the conditions examined. This study illustrates how 3D image analysis can be used to observe and quantify the effect of process changes on cheese structure, assisting our understanding of the link between structure and function in Cheddar cheese.

Biogenic amines present in cheese – occurrence and threats

The review presents the general characteristics of biogenic amines present in cheese: the formation, the influence on the human body, the threats that ensue from the intake of them with food, the current limits of their amount in food and their ingestion, and also the methods of reducing the content of biogenic amines in food. Particular attention has been drawn to the presence of biogenic amines in cheese and the factors that determine the amount of these substances in cheese. The effect of microorganisms on the level of the amines in cheese, time and temperature of ripening and storing of cheese, as well as other factors like pH of cheese, salt concentration, pasteurization and homogenization of milk, accessibility of oxygen, redox potential, part of cheese and starter culture addition were discussed. The presented data indicate that biogenic amines are present in cheese in varying amounts, sometimes reaching levels toxic to humans. The main factors that increase the content of biogenic amines in cheese are microorganisms, in particular those not from the starter, long time and high temperature of ripening and storing. The decrease of biogenic amines content in cheese is favoured by pasteurization and homogenization of milk and by employment of high pressure on cheese (400 – 600 MPa). Other factors, such as pH, salt concentration, addition of starter cultures and herbs, accessibility of oxygen, redox potential also have an influence on the amount of biogenic amines in cheese; these, however, vary.

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

The present research aimed to investigate the chemical changes and volatiles formation during processing and ripening of a traditional dry salted fish product prepared from landlocked shad (Alosa fallax lacustris). Proximate and fatty acid composition, thiobarbituric acid reactive substances (TBARS) values, color measurements and volatile compounds were determined in fresh fish and salted samples at 9, 40, 70 and 100 days of maturation. The fatty acid composition changed during ripening, with significant increase of saturated fatty acids and decrease of monounsaturated fatty acids. The total concentration of volatile compounds increased rapidly from fresh fish to dried product, with a maximum peak in correspondence to the drying step. The TBARS values increased from 0.76 μg/g in fresh fish to 10.95 μg/g in dry fish. Lipolytic and proteolytic reactions occurring in salted product, exacerbated by the presence of high amount of salt and ambient ripening temperature, contributed to the development of typical flavors. Practical Applications In Europe there is a growing interest in traditional fish products derived from local species and prepared with ancient recipes. Shad is one of the major species harvested in subalpine lakes and most of captured fish are traditionally subjected to an artisanal processing procedure, to give a dried fish product that is commercialized with the historic name of missoltino. This study describes the quality changes of prepared shad during processing and ripening. The appropriate combination of salt, drying and ripening conditions allows to obtain a product with optimal chemical and sensory properties. This study aims to provide the fish producers with improved criterions to traditional practices, in order to standardize the process and to obtain higher quality product for consumers. Moreover, these results represent a basis for product valorization and could contribute to a better consideration of the product on the market.

ДОСЛІДЖЕННЯ ПРОЦЕСІВ ФЕРМЕНТАЦІЇ ТА ФІЗИЧНОГО ВИЗРІВАННЯ ВЕРШКІВ У ВЕСНЯНО-ЛІТНІЙ ПЕРІОД РОКУ ПРИ ВИРОБНИЦТВІ МАСЛА З ПРОБІОТИЧНИМИ ВЛАСТИВОСТЯМИ

Метою досліджень було встановити та обґрунтувати оптимальні параметри ферментації та фізичного визрівання вершків при виробництві кисловершкового масла у весняно-літній період року за поєднання класичних для масла змішаних мезофільних культур Flora Danica (FD) – Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris, Lactococcus lactis ssp. diacetylactis із термофільною монокультуроюLactobacillus acidophilus пробіотичного штаму La-5 (La-5). Було виготовлено чотири групи кисловершкового масла. У заквашених вершках контролювали активність кислотоутворення за зміною титрованої і активної кислотності та кислотність плазми.
 Встановлено можливість поєднання класичних змішаних мезофільних культур FD з термофільною монокультурою L. acidophilus пробіотичного штаму La-5 за ферментації вершків у технології кисловершкового масла з пробіотичними властивостями. Експериментально встановлено дозу інокуляції і раціональне співвідношення між FD і La-5 у складі заквашувальної композиції безпосереднього внесення – 1 : 1 при вихідній концентрації кожної культури у вершках 1·106 КУО/см3 для виробництва кисловершкового масла з пробіотичними властивостями. Встановлено параметри процесу ферментації та фізичного визрівання вершків за поєднання заквашувальних культур FDта La-5 у весняно-літній період року: температура ферментації (30 ± 1) ºС, тривалість 4 год.; температура фізичного визрівання (5 ± 1) ºС, тривалість 6 год.

Management of postharvest fruit rot of mango caused byColletotrichum gloeosporiodes

Postharvest rot caused by Colletotrichum gloeosporioides is a major limitation in 'Alphonso' mango production in humid tropics of India. Fungicides alone or in combination with hot water are recommended for effective reduction of the disease. Considering limitations of these measures, Biosafe, a surfactant containing hydrogen peroxide with nano-silver, was tested for postharvest fruit dip treatment. It was revealed that Biosafe was equally as effective as Carbendazim (0.1%) when fruit were allowed to ripen at ambient temperature. At low temperature of ripening (13±1°C), the effect of Biosafe was highly synergistic. Among different doses of Biosafe, fruit dip in 4 mL L-1 Biosafe for 5 min followed by storage of treated fruit at low temperature (13±1°C) for ripening was the most significant treatment reducing anthracnose severity by almost 100%.

Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

SummaryLipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC.

Low-Cost Preparation of SBA-15 Silica Molecular Sieve and High Humidity Sensing Property in a Wide Range of Relative Humidity

In this paper, different SBA-15 molecular sieves were prepared in a facile sol-gel method by using a low-cost sodium silicate as silicon source at different ripening temperature. The materials were characterized by small-angle XRD, TEM, nitrogen adsorption–desorption test. The results showed that ripening temperature can affect the pore size and mesostructure of SBA-15. High surface area SBA-15 can be obtained at low ripening temperature, and plugged mesostructure can be prepared at high temperature. The gravimetric humidity sensing property of the materials were tested based on a transducer of quartz crystal microbalance. The test results revealed that all the samples showed high response in the wide range of relative humidity. The sensors based on that prepared at 35°C show a good stability and linearity in the range of 11.3%RH to 98%RRH along with fast response (12s) and recovery time (8s), ultrahigh sensitivity and low hysteresis, implying that has a great potential for humidity detection.

A comparison of the phenology, berry ripening and canopy temperatures of four common grapevine cultivars in response to high temperatures

A comparison of the phenology, berry ripening and canopy temperatures of four common grapevine cultivars in response to high temperatures

Kinetic Study of Structural Hardening Mechanisms of PbCdBiSn and PbCdBiMg Alloys for the New Generation of Battery Grids

The study of the return to equilibrium state of PbCdBiSn and PbCdBiMg alloys has been studied. Indeed, two structural states were considered: raw casting alloy and rehomogenized alloy. The experimental temperatures are 20°C and 80°C. The latter temperature was selected because it corresponds to the temperature of ripening of battery grids and extreme temperature for operating a battery. We studied the kinetics of Pb2%Cd1%Bi0,5%Sn and Pb2%Cd1%Bi2%Mg. The activation energy of the alloy without tin remains less than the one with tin and approximate to that with Magnesium.