This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C. Practical Applications Banana is a fruit widely consumed in the world. However, it is very perishable, causing great waste and financial loss. Convective drying is a simple and low‐cost method, widely used in fruit processing to produce new products and extend the shelf life of food. The dried banana is a product of good sensory acceptance and therefore drying is a good alternative for processing the banana pulp. The temperature of the drying air is one of the principal parameters of this process since it influences the drying kinetics and the physicochemical properties of the dry product. Therefore, it is important to study different drying air temperatures to determine the best drying condition for dried banana production, to optimize the dried banana process and properties.

Semisynthetic phenol derivatives were obtained from the natural phenols: thymol, carvacrol, eugenol, and guaiacol through catalytic oxychlorination, Williamson synthesis, and aromatic Claisen rearrangement. The compounds characterization was carried out by H NMR,C NMR, and mass spectrometry. The natural phenols and their semisynthetic derivatives were tested for their antimicrobial activity against the bacteria: Staphylococcus aureus, Escherichia coli, Listeria innocua, Pseudomonas aeruginosa, Salmonella enterica Typhimurium, Salmonella enterica ssp. enterica, and Bacillus cereus. Minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values were determined using concentrations from 220 to 3.44 μg mL. Most of the tested compounds presented MIC values ≤220 μg mL for all the bacteria used in the assays. The molecular properties of the compounds were computed with the PM6 method. Through principle components analysis, the natural phenols and their semisynthetic derivatives with higher antimicrobial potential were grouped.

There are several reasons why a definition for mental disorder is essential. Among these are not only reasons linked to psychiatry itself as a science (nosology, research) but also to ethical, legal, and financial issues. The first formal definition of mental disorder resulted from a deep conceptual analysis led by Robert Spitzer. It emerged to address several challenges that psychiatry faced at the time, namely to serve as the starting point for an atheoretical and evidence-based classification of mental disorders, to justify the removal of homosexuality from classifications, and to counter the arguments of antipsychiatry. This definition has been updated, with some conceptual changes that make it depart from the main assumptions of Spitzer’s original definition. In this article, we intend to review the factors that substantiated the emergence of the first formal definition of mental disorder that based all its later versions.

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Hydrophobic adsorption equilibrium data of the hen egg white proteins albumin, conalbumin, and lysozyme were obtained in batch systems, at 25 degrees C, using the Streamline Phenyl resin as adsorbent. The influence of three types of salt, NaCl, Na(2)SO(4), or (NH(4))(2)SO(4), and their concentration on the equilibrium data were evaluated. The salt Na(2)SO(4) showed the higher interaction with the studied proteins, thus favoring the adsorption of proteins by the adsorbent, even though each type of salt interacted in a distinct manner with each protein. The isotherm models of Langmuir, Langmuir exponential, and Chen and Sun were well fitted to the equilibrium data, with no significant difference being observed at the 5% level of significance. The mass transfer model applied simulated correctly adsorption kinetics of the proteins under the studied conditions.

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos Foam-mat drying kinetics for acerola and adjustment of the mathematical models ResumoA acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável. Diante disto, o presente trabalho teve o objetivo de estudar a etapa de secagem da polpa de acerola em leito de espuma, além de avaliar o efeito da temperatura sobre a cinética de secagem da polpa de acerola e ajustar modelos matemáticos para descrever o processo. O experimento foi conduzido em três repetições. A espuma foi elaborada com 250 mL da polpa de acerola adicionada de 4% do agente espumante, sendo, então, espalhada uniformemente em bandejas de inox. AbstractAcerola (Malpighia emarginata DC) is a fruit rich in nutrients, especially vitamin C, but the in natura fruit is highly perishable and hence processing of the acerola pulp becomes indispensable. The aim of this paper was to study the foam mat drying process of acerola pulp to evaluate the effect of temperature on the drying kinetics of the pulp and fit mathematical models in order to describe the operation. The experiment was carried out with three repetitions. The foam was prepared with 250 mL of the pulp plus 4% of foaming agent and spread evenly in stainless steel trays. The selected drying air temperatures were 50 °C, 55 °C, 60 °C, 65 °C and 70 °C. The moisture ratios were then calculated and the Page, Henderson and Pabis and Lewis mathematical models fitted for each temperature. The Page model showed the highest determination coefficient (> 0.99) and lowest standard error for the regression at all temperatures (<0.03). The proposed generalized model presented a determination coefficient of 0.9933. The Page model and the generalized model were adequate to describe the drying process of the acerola pulp. The moisture contents of the dehydrated products were in accordance with the values established by Brazilian law. Keywords